इसे छोड़कर सामग्री पर बढ़ने के लिए
Hamburger patty development with alginate-pectin meat emulsion

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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखकों: Barybina, L. I., Барыбина, Л. И., Oboturova, N. P., Оботурова, Н. П., Datsko, V. A., Дацко, В. А., Nagdalian, A. A., Нагдалян, А. А.
स्वरूप: Статья
भाषा:English
प्रकाशित: Consulting and Training Center - KEY 2019
विषय:
Alginate
Phosphates
Food safety
Hamburger
Healthy food
Meat emulsion
Whey proteins
Pectin
Patty
ऑनलाइन पहुंच: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
टैग : टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

इंटरनेट

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

समान संसाधन