Development of new types of combined meat products and dynamic changes depending of their indicators on various technological stages of production
Author:
Affiliation:
1. Azerbaijan State University of Economics, Azerbaijan Republic
2. Food Safety Agency of the Republic of Azerbaijan, Azerbaijan Republic
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst59220.pdf
Reference16 articles.
1. Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goje puree, before and after in vitro digestion;Antonini E.;Journal Meat Science.,2020
2. Functional products on meat basis, enriched with plant raw materials;Aslanova M. A.;Journal Meat Industry,2010
3. Development of the recipe for combined meat products based on co-products and vegetable raw materials;Chomanov U. Ch.;Bulletin of the National Academy of Sciences of the Republic of Kazakhstan,2012
4. Quality properties of sausage incorporated with flaxseed and tomato powders;Ghafouri-Oskuei H.;Journal Meat Science,2020
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