title: [Influence of infra-red and super high frequency heating on food value of the beef meat].
abstract: In clause results of research of influence infrared and super high frequency heating on amino acid, fatty fabric and mineral; substances fresh beef are shown meat, after infra-red and the super high frequency of processing, also are shown influence of various modes infra-red heating of processing on amino acid of meat. Advantage of an infra-red way of processing is shown in comparison with super high frequency heating.
authors.forename: M A
authors.initials: MA
authors.lastname: Beliaeva
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002417:Cattle; D005227:Fatty Acids / Q000032:analysis; D005525:Food-Processing Industry / Q000379:methods*; D006358:Hot Temperature; D007259:Infrared Rays; D008460:Meat; D008872:Microwaves; D008903:Minerals / Q000032:analysis
chemical_list: D000596:Amino Acids; D005227:Fatty Acids; D008903:Minerals