Buffalo Rumen Meat Tenderization Год выпуска: 2014Автор: Murugaiyan Anna AnandhИздательство: LAP Lambert Academic PublishingСтраниц: 80ISBN: 9783659521119Описание Buffalo rumen meat or tripe is one of the important edible offals with substantial yield of 4.36 to 5.43kg/animal. Commercial exploitation of BRM for development of products is very limited because of its poor functional properties and inherent toughness due to high collagen content. It is essential to develop technologies for utilization of rumen meat in processed product manufacture by eliminating its toughness for creation of value addition for this cheap edible offal. Hence, a systematic approach was made for development of technologies for converting the tough, less palatable and more perishable buffalo rumen meat into more tender, convenience and palatable processed product.
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Анна и Юлия Юлия,мы защитили диплом после вашего сопровождения на 4,спасибо Вам большое за помощь!!!Всего Вам хорошего,всех благ!!!))
