ANTIOXIDANTS AND SYNERGISTS USED IN MEAT PRODUCTS
B. AbdullaevaNamangan Institute of Engineering and TechnologyM. SolievNamangan Institute of Engineering and TechnologySuvankul NurmanovNational University of Uzbekistan
ABI
Аннотация
This article talks about antioxidants and their enhancers, types and properties used in the production of minced meat semi-finished products and to extend their shelf life. Natural and synthetic additives with antioxidant properties, their use and benefits in various meat products are also reviewed.
Перевод пока недоступен
Темы
Идентификаторы
Цитирования и источники
Цитирований: 0Использованных источников: 0
Показатели — AkademScholar · Скоро