Prospects of the "VT-Pro" series beef protein using in the sausages products technology
Recently, the negative attitude of consumers towards soy protein has been formed. Therefore, to increase the mass fraction of protein in the finished product, it is advisable to use animal proteins, the main advantage of which is multipurpose designation, easy use and the ability to ensure an increa...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2018-03-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/1593 |