ADVANTAGES OF USING PROTEINS IN THE PRODUCTION OF TRUNCATED SEMI-FINISHED PRODUCTS

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...

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Bibliographic Details
Main Authors: Iryna SHEVCHENKO, Alexey SKOCHKO
Format: Article
Language:English
Published: Stefan cel Mare University of Suceava 2018-09-01
Series:Food and Environment Safety
Subjects:
freezing
meat systems
food fibers
crystallization
cryoprotectants
Online Access:http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/595

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