Protein-carbohydrate supplements in the production of meat products
Rationality of the use of protein-carbohydrate additive in the technology of meat products was justified. The capability of the fiber to stabilizate properties of meat systems was investigated. There was established permissible limits of the use of additives in prescription solutions in the producti...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2013-01-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/136 |