Hamburger patty development with alginate-pectin meat emulsion
Current trends show increasing consumer demand for minced meat semi-finished products. According to this tendency it is necessary to produce high quality products with a prolonged shelf life. As a result of the recent North Caucasus Federal University (Stavropol, Russian Federation) research, scient...
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| Médium: | Статья |
| Jazyk: | English |
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Consulting and Training Center - KEY
2019
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| On-line přístup: | https://www.scopus.com/record/display.uri?eid=2-s2.0-85075951962&origin=resultslist&sort=plf-f&src=s&st1=Hamburger+patty+development+with+alginate-pectin+meat+emulsion&st2=&sid=b8f988132b95d9dc1677b6c255360f2f&sot=b&sdt=b&sl=77&s=TITLE-ABS-KEY%28Hamburger+patty+development+with+alginate-pectin+meat+emulsion%29&relpos=0&citeCnt=0&searchTerm= https://dspace.ncfu.ru/handle/20.500.12258/9583 |
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https://www.scopus.com/record/display.uri?eid=2-s2.0-85075951962&origin=resultslist&sort=plf-f&src=s&st1=Hamburger+patty+development+with+alginate-pectin+meat+emulsion&st2=&sid=b8f988132b95d9dc1677b6c255360f2f&sot=b&sdt=b&sl=77&s=TITLE-ABS-KEY%28Hamburger+patty+development+with+alginate-pectin+meat+emulsion%29&relpos=0&citeCnt=0&searchTerm=https://dspace.ncfu.ru/handle/20.500.12258/9583