Technology of meat minced products with the use of sodium alginate-based thermostable elastic emulsion
The article is devoted to the scientific substantiation and development of the technology of minced meat products using a sodium alginate-based thermostable elastic emulsion. The functional, technological, rheological, heat-resistant, physico-chemical, structural-mechanical, organoleptic and consume...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2019-05-01
|
| Series: | ScienceRise |
| Subjects: | |
| Online Access: | http://journals.uran.ua/sciencerise/article/view/169163 |