Optimization of Technology of Canned Meat Products

Autor

  • L. BAL’-PRYLYPKO National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • N. SLOBODIANIUK National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • G. BRONA National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • R. MOROZIUK National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • A. AL’ RAVASHDEKH National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine

DOI:

https://doi.org/10.15584/eti.2017.4.28

Słowa kluczowe:

canned mince meat products, technology, protein, consistency, nutritional value, juiciness, viscosity, and holding of water, nutritional fibers

Abstrakt

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

Tom 22 Nr 4 (2017): Edukacja – Technika – Informatyka

Dział

PROBLEMY EDUKACJI FORMALNEJ I NIEFORMALNEJ

Licencja

Prawa autorskie (c) 2017 Journal of Education, Technology and Computer Science

Creative Commons License

Utwór dostępny jest na licencji Creative Commons Uznanie autorstwa – Na tych samych warunkach 4.0 Miedzynarodowe.