USE OF COLLAGENASE IN TECHNOLOGY GERODIETETIC PRODUCTS
| dc.contributor.author | Peshuk, L. | |
| dc.contributor.author | Halenko, O. | |
| dc.contributor.author | Budnyk, N. V. | |
| dc.contributor.author | Будник, Ніна Василівна | |
| dc.date.accessioned | 2020-01-26T11:07:55Z | |
| dc.date.available | 2020-01-26T11:07:55Z | |
| dc.date.issued | 2014-03 | |
| dc.description | 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. | uk_UA |
| dc.identifier.isbn | ISSN 1314-7773 | |
| dc.identifier.uri | https://dspace.pdau.edu.ua/handle/123456789/6746 | |
| dc.subject | Meat, gerodietetic, tripe, proteolysis enzyme, collagenase. | uk_UA |
| dc.title | USE OF COLLAGENASE IN TECHNOLOGY GERODIETETIC PRODUCTS | uk_UA |
| dc.type | Article | uk_UA |
| local.department | 6.5 Кафедра харчових технологій | uk_UA |
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