CONSUMER PREFERENCE RESEARCH IN FORMING RATIONAL COMPONENT OF REGIONAL BRANDS IN THE MEAT PRODUCT MARKET
The use of α-lactoglobulin hydrolysate produced with the use of Flavorpro 750MDP and Promod 439L enzyme preparations to obtain fermented milk drinks having reduced residual antigenicity has been suggested. It is necessary to provide normalized physical-chemical and acceptable organoleptic characteri...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2017-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/44/23.pdf |