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Optimization of Technology of Canned Meat Products

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Optimization of Technology of Canned Meat Products

Bal’-Prylypko, L.; Slobodianiuk, N.; Brona, G.; Moroziuk, R.; Al’ Ravashdekh, A.
URI: http://repozytorium.ur.edu.pl/handle/item/3466
Date: 2017

Abstract:

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.

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Attribution-NonCommercial-NoDerivatives 4.0 Międzynarodowe Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Międzynarodowe

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