A STUDY OF MICROSTRUCTURAL CHANGES OF MEAT PRODUCTS FROM REINDEER MEAT WITH THE ADDITION OF JERUSALEM ARTICHOKE POWDER

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A STUDY OF MICROSTRUCTURAL CHANGES OF MEAT PRODUCTS FROM REINDEER MEAT WITH THE ADDITION OF JERUSALEM ARTICHOKE POWDER

The article presents the results of histological study of samples of semi-finished products of reindeer meat with the introduction of Jerusalem artichoke powder in different quantities. The influence of the amount of Jerusalem artichoke powder and heat treatment on the microstructure of semi-finishe...

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Bibliographic Details
Main Authors:	Inessa Aleksandrovna Zachesova, Stanislav Viktorovich Kolobov, Victoria Alexandrovna Pchelkina
Format:	Article
Language:	Russian
Published:	North-Caucasus Federal University 2022-10-01
Series:	Современная наука и инновации
Subjects:	мясные полуфабрикаты оленина мясо северного оленя топинамбур порошок топинамбура гистологические исследования meat semi-finished products venison reindeer meat jerusalem artichoke jerusalem artichoke powder histological studies
Online Access:	https://msi.elpub.ru/jour/article/view/610
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