PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS
One of the technological ways to improve the quality of frozen meat chopped semi-finished products is to use in their composition protein-polysaccharide composite mixtures, which mechanism of cryoprotective action is associated with the formation of amorphous structure of the product, reducing the n...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2020-03-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/1642 |