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https://repo.btu.kharkov.ua/handle/123456789/53242Полная запись метаданных
| Поле DC | Значение | Язык |
|---|---|---|
| dc.contributor.author | Zhelevа, T. | - |
| dc.contributor.author | Yancheva, M. | - |
| dc.contributor.author | Dyrda, Ju. | - |
| dc.contributor.author | Samojlenko, S. | - |
| dc.contributor.author | Hrynchenko, O. | - |
| dc.date.accessioned | 2024-05-20T13:30:17Z | - |
| dc.date.available | 2024-05-20T13:30:17Z | - |
| dc.date.issued | 2014 | - |
| dc.identifier.citation | Zhelevа T., Yancheva M., Dyrda Ju., Samojlenko S., Hrynchenko O. Research of processes of swelling of food hydrocolloids for production of the frozen meat chopped products. Innovative development trends in modern technical sciences: problems and prospects: research articles. 2nd edition. B&M Publishing San Francisco, California, USA, 2014. 56-63 р. | uk_UA |
| dc.identifier.isbn | 10:1941655165 | - |
| dc.identifier.uri | https://repo.btu.kharkov.ua//handle/123456789/53242 | - |
| dc.description.abstract | Kinetic parameters of processes of swelling of food Citri-Fi 100 fiber, gum container and a ksantana in water solutions of electrolytes are determined. It is established that in solutions of electrolytes processes of swelling of Citri-Fi fiber go much more slowly, than in clear water. Existence in mixes food a hydrostake loidov of ksantanovy gum slows down processes of their swell | uk_UA |
| dc.language.iso | uk_UA | uk_UA |
| dc.publisher | B&M Publishing San Francisco | uk_UA |
| dc.subject | food hydrocolloids | uk_UA |
| dc.subject | fiber | uk_UA |
| dc.subject | gum | uk_UA |
| dc.subject | swelling speed | uk_UA |
| dc.subject | sodium chloride | uk_UA |
| dc.subject | calcium chloride | uk_UA |
| dc.subject | chloride acid | uk_UA |
| dc.title | Research of processes of swelling of food hydrocolloids for production of the frozen meat chopped products | uk_UA |
| dc.type | Article | uk_UA |
| Располагается в коллекциях: | Статті | |
Файлы этого ресурса:
| Файл | Описание | Размер | Формат | |
|---|---|---|---|---|
| C_Vidvarne m_yaso_14-56-63.pdf | 487.05 kB | Adobe PDF | Просмотреть/Открыть |
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