REDOX POTENTIAL AND DYNAMICS OF PROTEIN AND FAT DESTRUCTION DURING STORAGE OF CANNED MEAT IN PIECES
The studies on the dynamics of the redox potential of systems and its relationship with the processes of protein and fat destruction in canned foods during their storage are fragmented and not systemized, which highlight their topicality. The aim of the research was to obtain the experimental data o...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2016-07-01
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| Series: | Teoriâ i Praktika Pererabotki Mâsa |
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| Online Access: | https://www.meatjournal.ru/jour/article/view/17 |