MICROSTRUCTURAL ANALYSIS OF FORCEMEATS OF READY-TO-COOK CHOPPED MEAT WITH FUNCTIONAL INGREDIENTS
Meat products, at different technological stages and as finished articles, retain their morphological features. Microstructure analysis of the raw material, ready-to-cook products, or finished articles allows determining the presence of certain types of tissues, organs, spices – and low-value admixt...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2018-12-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1208 |