Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK637.5
Issue:2 (20)
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Fermentation of meat with high content of connective tissue
Annotation
The possibility of using enzymes in meat products technology is studied. Technological parameters of biological modification of meat properties with high content of connective tissue using enzymes of animal or vegetable origin (enzymes concentration, temperature and fermentation duration of minced meat) were obtained.
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