ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS
In world practice, recently, the question of using physico-chemical methods of treating biotechnological objects by means of substances of cryoprotective action is increasingly being discussed. The principle of these substances is to create an amorphous structure throughout the volume of the product...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2018-09-01
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| Series: | Food and Environment Safety |
| Subjects: | |
| Online Access: | http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/595 |