The influence of milk and soy protein preparations on the physico-chemical and structuro-chemical characteristics of freeze dried ready-to-cook meats

The influence of milk and soy protein preparations on the physico-chemical and structuro-chemical characteristics of freeze dried ready-to-cook meats
N.K. Zhuravskaya, I.K. Gorshkov, Yu.I. Kulikov, A.V. Efimov and V.V. Kulikova