| DC Field | Value | Language |
|---|
| dc.contributor.author | Baranov, B. | - |
| dc.contributor.author | Sokolov, A. | - |
| dc.contributor.author | Boltenko, Yu. | - |
| dc.date.accessioned | 2021-05-27T13:42:11Z | - |
| dc.date.available | 2021-05-27T13:42:11Z | - |
| dc.date.issued | 2021 | - |
| dc.identifier.citation | Baranov, B. Structuring meat systems using natural biopolymers / B. Baranov, A. Sokolov, Boltenko Yu. // BIO Web of Conferences. - Belgorod, 2021. - Vol.30.-Art. 01005. - (Innovatios in Life Sciences (ILS 2020) : II International Simposium, Belgorod, Russia, 19-20 May 2020 / eds.: I. Spichak, O. Lebedeva). - Doi: org/10.1051/bioconf/20213001005 | ru |
| dc.identifier.other | Doi: org/10.1051/bioconf/20213001005 | - |
| dc.identifier.uri | http://dspace.bsu.edu.ru/handle/123456789/40687 | - |
| dc.description.abstract | The features of the structure and properties of raw materials, which are a source of biopolymers of natural origin are presented. The main focus of the theoretical part is paid to the study of the process of structuring of biopolymers (proteins and polysaccharides). Practical approbation was carried out on the example of meat-containing meat and meat chopped products and semi-finished products | ru |
| dc.language.iso | en | ru |
| dc.subject | food production | ru |
| dc.subject | meat processing | ru |
| dc.subject | geling mixtures | ru |
| dc.subject | meat systems | ru |
| dc.subject | natural biopolymers | ru |
| dc.title | Structuring meat systems using natural biopolymers | ru |
| dc.type | Article | ru |
| Appears in Collections: | Статьи из периодических изданий и сборников (на иностранных языках) = Articles from periodicals and collections (in foreign languages)
|
