STRUCTURAL-MECHANICAL PROPERTIES OF NATURAL MEAT PICKLED SEMI-FINISHED PRODUCTS
DOI:
https://doi.org/10.30890/2567-5273.2018-05-03-071Keywords:
marinated semifinished products, marinade, penetration, plasticityAbstract
The article presents the structural and mechanical properties of natural meat marinated meal: penetration, flexibility. The influence of marinade on the basis of blended vegetable oils, enzymes enriched with bromelain on the structural and mechanical indi
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References
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