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АВТОРЫ: Жаринов А. И., Кузнецова О. В., Текутьева Л. Ф.
В статье рассмотрены фундаментальные представления о принципах структурирования мясных дисперсных систем. Приведены сведения о технологических способах регулирования функциональных мышечных белков. Прдеставлены физико-химические факторы, которые влияют на степень устойчивости структурированных мясных коллоидных систем.
Authors: Zharinov A.I., Kuznetsova O.V., Tekutieva L.F.
The article considers the fundamental ideas about the principles of structuring meat dispersed systems. Information about technological methods of regulation of functional muscle proteins is given. The physicochemical factors that affect the degree of stability of structured meat colloidal systems are presented.