Mahsulot tavsifi
Denaturing of meat components, water binding capacity, proteolytic changes of muscle proteins (autolysis) and biochemical processes in meat tenderization
#biokimyo#oqsillar#go‘sht#avtoliz#proteolitik
Muallif
Donik AbdubaliyevTasdiqlangan muallif
- Hujjatlari
- 73
- Sotilgan
- 8
