The Effect of Acid Composition on the Fermentation Process of Pork Fat
Introduction. Dry fermented meat products are considered to be fine foods. Their quality depends on a combination of various processes. The composition and properties of raw materials, e.g. fat, play a key role in quality formation. The research objective was to study the fermentation process in fou...
Main Authors: | , , , |
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Format: | Article |
Language: | Russian |
Published: |
Kemerovo State University
2020-03-01
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Series: | Техника и технология пищевых производств |
Subjects: | |
Online Access: | http://fptt.ru/stories/archive/56/4.pdf |