COMPARATIVE STUDIES OF POLYSACCHARIDE STRUCTURES
The use of polysaccharide structure formers in meat products has a number of advantages: high water-binding and gel-forming ability, neutral smell and taste, reducing losses and increasing the yield of finished products. In the production of meat products it is necessary to achieve a delicate consis...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/97 |
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