[Influence of infra-red and super high frequency heating on food value of the beef meat].
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.
Beliaeva
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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
D000596:Amino Acids; D005227:Fatty Acids; D008903:Minerals