Специальные технологии мясных изделий

CABI Publishing, 2005. — 303 p. Soy Protein and Formulated Meat Products combines the best of old and new. This publication reflects an extensive review of both proven and emerging soy protein technology in processed meat and lifestyle foods. The book includes basic guidelines on how to value the role of soy protein as a nutritive ingredient as well as a sound technology-driven...

Springer, 2008. — 419 р. — ISBN 978-0-387-71326-7; e-ISBN 978-0-387-71327-4. This book discusses not only the basic ingredients that are traditionally used in meat products, but also novel and emerging ingredients, where much basic research work is still being done. The basic chemistry of each type of ingredient is presented, as well as the advantages and disadvantages of each....

Учебное пособие. — Волгоград: ВолгГТУ, 2015. — 72 с. — ISBN 978–5–9948–1782–7. В учебном пособии рассматриваются современные подходы к созданию новых мясных изделий. Подробно освещается вопрос о возможности применения белково-углеводных комплексов, биологически активных веществ в технологии мясных изделий. Предназначено для студентов, изучающих дисциплину «Технологии создания...