Effects of biologically-active preparation on physical and chemical parameters of minced meat
The introduction of biologically-active preparations (BAP) in Konskaya Varenaya (Horse and cooked sausage) significantly alters the functional processing and structural-mechanical properties of minced meat, thereby affecting the quality of the final product. This study aimed to determine the optimal...
| 主要な著者: | , , , , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
University of Guilan
2024-07-01
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| シリーズ: | Caspian Journal of Environmental Sciences |
| 主題: | |
| オンライン･アクセス: | https://cjes.guilan.ac.ir/article_7919_69afa1bd90302dd08ab2dcdb17f174bb.pdf |