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MARCH 2011 (published: 01.03.2011)
Number 1(11)
Home > Issue > Phytoextracts in modern production of meat frozen semi-finished products
Baydalinova L.S., Sharygina Y.I.
Oxidation of frozen meat semi-finished products is main cause of product spoiling and accumulation of product oxidation – limited factor during the storage. Using of phytoextracts in semi-finished products is inhibited lipids oxidation and permitted quality preservation of products.
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Keywords: meat semi-finished products, process of grinding, molding, freezing, phytoextracts
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 637.5
Phytoextracts in modern production of meat frozen semi-finished products
Oxidation of frozen meat semi-finished products is main cause of product spoiling and accumulation of product oxidation – limited factor during the storage. Using of phytoextracts in semi-finished products is inhibited lipids oxidation and permitted quality preservation of products.
Read the full article
Keywords: meat semi-finished products, process of grinding, molding, freezing, phytoextracts
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License