Optimization of Technology of Canned Meat Products
DOI:
https://doi.org/10.15584/eti.2017.4.28Keywords:
canned mince meat products, technology, protein, consistency, nutritional value, juiciness, viscosity, and holding of water, nutritional fibersAbstract
It was determined the parameters of quality of functional canned mince meat productsoptimized by adding of preparations of proteins of blood plasma (2%) and cellular tissues (2.5%), and developed the optimized technology of their production.Downloads
Published
2017-12-15
How to Cite
BAL’-PRYLYPKO, L., SLOBODIANIUK, N., BRONA, G., MOROZIUK, R., & AL’ RAVASHDEKH, A. (2017). Optimization of Technology of Canned Meat Products. Journal of Education, Technology and Computer Science, 22(4), 220–223. https://doi.org/10.15584/eti.2017.4.28
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Section
SELECTED PROBLEMS OF SCHOOL EDUCATION