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SUBLIMATION PRESERVATION OF NEW TYPES OF SEMI-FINISHED MEAT PRODUCTS.

[In Russian. / En russe.]

Author(s) : ZURAVSKAJA N. K.

Type of article: Article

Summary

THE AUTHORS DISCUSS THE EFFECT OF ADDING MILK AND SOYBEAN PROT EIN PREPARATIONS TO MINCE MEAT ON THE PHYSICAL, CHEMICAL, STRUCTURAL AND MECHANICAL CHARACTERISTICS OF THESE PRODUCTS SUBJECTED TO FREEZE-DRYING. THEY SHOW THAT THE DISHES PREPARED WITH STUFFINGS CONTAINING PROTEINS HAVE A BETTER CONSISTENCY AND ARE MORE TASTY.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1988-1278
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 5
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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