USE OF COLLAGENASE IN TECHNOLOGY GERODIETETIC PRODUCTS
Дата
2014-03
Автори
Peshuk, L.
Halenko, O.
Budnyk, N. V.
Будник, Ніна Василівна
Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
Опис
The topicality of the work is to justify the choice of low-grade meat raw material as a matrix for
tying together calcium ions. A safe, effective and affordable in Ukraine enzyme preparation is chosen from
literature sources in order to increase the number of functional groups in the raw material.
Journal of Food and Packaging Science, Technique and Technologies. Plovdiv, Bulgaria: University of Food Technologies, 2014. Year II. №3. P.8–12.
Ключові слова
Meat, gerodietetic, tripe, proteolysis enzyme, collagenase.