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Lydmila Vinnikova,Olha Synytsia,Halyna Shlapak,Nadiia Azarova,Oleg Glushkov
Pág. 33 - 39
Conditions of post-pasteurization of whole-muscle gourmet meat products have been developed. They make it possible to extend shelf life of the product without change of its organoleptic characteristics.Effect of short-term thermal treatment of the ready-...
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