PROSPECTS OF USING PROBIOTIC MICROORGANISMS IN WHOLE MUSCLE PRODUCT PROCESSING
The modern development of the meat industry is based on the selection of ingredients which not only affect the functional and technological properties of raw materials but also have a high biological value. Kefinar is a lactoacidic bioproduct produced by a step-by-step fermentation of milk with the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2015-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/36/8.pdf |