NEW METHOD OF EMULSIFIED MEAT FOODSTUFFS MANUFACTURING
Andrey Bratsikhin*, Aleksey Borisenko
Key words: Cavitational disintegration, Food emulsion,
Meat foodstuffs, Stability, Emulsifying ability.
Key words: Cavitational disintegration, Food emulsion,
Meat foodstuffs, Stability, Emulsifying ability.
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Journal of Hygienic Engineering and Design
Andrey Bratsikhin, Aleksey Borisenko (2014).
New method of emulsified meat foodstuffs manufacturing.
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