Protein preparations in the development of media fragrances in technology of food products

Article Russian OPEN
I. N. Tolpigina ; I. E. Martemianova ; L. V. Antipova ; I. V. Polenov (2013)
  • Publisher: Voronezh state university of engineering technologies
  • Journal: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij (issn: 2226-910X, eissn: 2310-1202)
  • Related identifiers: doi: 10.20914/2310-1202-2013-1-84-89
  • Subject: TP368-456 | белковые препараты | биологическая ценность | СО2-экстракты | Food processing and manufacture
    mesheuropmc: complex mixtures | health care economics and organizations

Investigated the sorption properties of plant and animal proteins, common on the Russian market. Installed the recommended dosage of the preparations of animal protein and vegetable origin, as well as the biological value.
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