Ads
-
Related paper
- Improving the functional and technological properties of minced pork using a proteolytic enzyme
- INFLUENCE OF THE RADISH HOMOGENATE ON THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MODEL MINCED MEAT
- THE STUDY OF ORGANOLEPTIC AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PORK MUSCLE TISSUE NOR AND PSE AT THE INDUSTRIAL ENTERPRISES OF THE SOUTHERN FEDERAL DISTRICT
- THE STUDY OF COMPOSITION AND TECHNOLOGICAL PROPERTIES OF PORK OF THE FOURTH GRADE INTENDED FOR COMMERCIAL PROCESSING
- MILK-COAGULATION AND PROTEOLYTIC ACTIVITY OF ?GLYECK? ? CARPATHIAN ENZYME PREPARATION
- Functional and Technological Properties of Sorghum Syrup and Its Use in Ice Cream Technology
- FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF MODELLING FORCEMEAT AT ACTION OF STARTING CULTURE
- Study of functional and technological properties of plant powders for use in confectionery industry
- FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN
- PRODUCTION TECHNOLOGY FOR OAT PROTEIN WITH ADVANCED PHYSICOCHEMICAL, FUNCTIONAL, AND TECHNOLOGICAL PROPERTIES
