RESEARCH ON THE FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PROTEIN COMPLEX AND NATURAL COLOR IN THE COMPOSITION OF RESTRUCTURED HAM PRODUCTS
The biopolymer complex of thermostable animal proteins (sodium caseinate, dry buttermilk, blood plasma Vepro 75 PSC), which have functional and technological properties, including stabilizing ability in the composition of restructured ham products, has been developed. The results of research confirm...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2020
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/26bbf65e9b4b4b2893abffd90aa45a58 |
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