Hypoallergenic Raw Materials in Semi-Finished Meat Technology

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A great number of researches of modern scientists of meat processing branch is directed on creation of recipes of the meat products enriched with additives of a vegetative origin which are entered both in a dry kind, and in the form of decoctions, extracts, infusions. Ingredients of a vegetative origin contain biologically active additives in the organic form which influence not only structure, but also properties of meat products, influence consumer...

• Format: Paperback
• Language: English
• ISBN: 620090572X
• ISBN13: 9786200905727
• Release Date: July 2020
• Publisher: Sciencia Scripts
• Length: 80 Pages
• Weight: 0.28 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"