Effects of heat treatment intensification on the quality of meat products
Heat treatment intensification of meat culinary products by applying the combined method is discussed in the article. The essence of this method is using a conductive and intermittent infrared heat supply. Some results of research are given. The main aim of research is optimizing the heat treatment...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2016-05-01
|
| Series: | Tehnologìčnij Audit ta Rezervi Virobnictva |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/70230 |