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Radu-Rusu, R.; Ratu, R.; Sorocopud, O.
Effects of bromelain enzymatic proteolisis on some rheological and technological properties of beef
Source: SCIENTIFIC PAPERS. SERIES D: ANIMAL SCIENCE
Year published: 2017 y.
Volume: 68, 22
Pages: p. 77-82
Libraries: TUN
Signature: Пр 689
Keywords:
beef
proteolysis
bromelain
Adams consistency
shear force
water holding
capacity
cooking yield
говеждо месо
реологични свойства
технологични свойства
протеолиза
бромелаин
консистенция на Адамс
срязване
съдържание
вода
готвене
Пълен текст
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