| Поле DC | Значение | Язык |
|---|
| dc.contributor.author | Vasyukova, A. | - |
| dc.contributor.author | Kononenko, M. | - |
| dc.contributor.author | Moshkin, A. | - |
| dc.contributor.author | Vasyukov, M. | - |
| dc.contributor.author | Binkovskaya, O. | - |
| dc.date.accessioned | 2021-05-27T17:14:45Z | - |
| dc.date.available | 2021-05-27T17:14:45Z | - |
| dc.date.issued | 2021 | - |
| dc.identifier.citation | Influence of sodium alginate on the formation of the structure of the products from chopped and minced meat / A. Vasyukova, M.Kononenko, Moshkin [et al.] // BIO Web of Conferences. - Belgorod, 2021. - Vol.30.-Art. 01023. - (Innovatios in Life Sciences (ILS 2020) : II International Simposium, Belgorod, Russia, 19-20 May 2020 / eds.: I. Spichak, O. Lebedeva). - Doi: org/10.1051/bioconf/20213001023 | ru |
| dc.identifier.other | Doi: org/10.1051/bioconf/20213001023 | - |
| dc.identifier.uri | http://dspace.bsu.edu.ru/handle/123456789/40694 | - |
| dc.description.abstract | The paper presents the results of using algae as a natural additive to chopped semi-finished meat products. The optimal ratio is set by means of the design method and the results of organoleptic assessment. The mathematical models that help to determine the optimal values of the factors and C, W and T (concentration of the components, moisture content and duration of mincing) are obtained | ru |
| dc.language.iso | en | ru |
| dc.subject | food production | ru |
| dc.subject | meat processing | ru |
| dc.subject | miced meat | ru |
| dc.subject | products from chopped meat | ru |
| dc.subject | sodium alginate | ru |
| dc.title | Influence of sodium alginate on the formation of the structure of the products from chopped and minced meat | ru |
| dc.type | Article | ru |
| Располагается в коллекциях: | Статьи из периодических изданий и сборников (на иностранных языках) = Articles from periodicals and collections (in foreign languages)
|
