Optimization of Technology of Canned Meat Products
DOI:
https://doi.org/10.15584/eti.2017.4.28Słowa kluczowe:
canned mince meat products, technology, protein, consistency, nutritional value, juiciness, viscosity, and holding of water, nutritional fibersAbstrakt
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.Pobrania
Opublikowane
2017-12-15
Jak cytować
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
Numer
Dział
PROBLEMY EDUKACJI FORMALNEJ I NIEFORMALNEJ
Licencja
Prawa autorskie (c) 2017 Journal of Education, Technology and Computer Science
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Utwór dostępny jest na licencji Creative Commons Uznanie autorstwa – Na tych samych warunkach 4.0 Miedzynarodowe.