Национальный Университет Биоресурсов И Природопользования Украины
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A method for producing meat products includes introducing in a meat mince of salt, a biologically active supplement, preliminary watered during 30 min., in the amount of 2.7…4.0 %, mixing, secondary chopping in a mincer and forming products. Additionally there are introduced: laminaria concentrate, activated water media and bacterial preparations containing lactic microorganisms Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus carnosus spp. utilis.
UAU201314115U2013-12-042013-12-04Method for producing meat products
UA89633U
(en)
Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Уральский государственный экономический университет" (ФГБОУ ВПО "УрГЭУ")
Recipe composition of cooled chopped semi-product using meat raw material with dfd-properties
Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Уральский государственный экономический университет" (ФГБОУ ВПО "УрГЭУ")
Recipe composition of cooled chopped semi-product using meat raw material with dfd-properties
Reduction of the concentration of gram-negative bacteria in a fermented food product by the combination of red wine extract and a culture comprising at least one bacteriocin-producing lactic acid bacterial strain
Lactic acid bacterium with deposit number cncm nº i-4404; method for preparing fermented milk product; fermented milk product; food product; culture comprising a lactic acid bacterium; use of lactic acid bacteria to impart at least one creamy flavor and aroma to the dairy source.
Method for the production of a dairy product comprising lactococcus lactis subsp. lactis biovar. diacetylactis; fermented milk product; use of said bacterium to impart at least one malt flavor and aroma to the milk source.