Research of nutritional and biological value of chopped beaf steaks using thermostable elastic emulsions
The research results of chemical composition, biological value, particularly fatty acid and amino acid composition are given in the article. Parameters of amino acid swift and microbiological safety indicators of chopped beef steaks are defined. Parameters of heat-stable elastic emulsion using based...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2017-05-01
|
| Series: | ScienceRise |
| Online Access: | http://journals.uran.ua/sciencerise/article/view/101759 |