Optimization of Technology of Canned Meat Products
Data
2017
Autorzy
Bal’-Prylypko, L.
Slobodianiuk, N.
Brona, G.
Moroziuk, R.
Al’ Ravashdekh, A.
Tytuł czasopisma
ISSN
Tytuł tomu
Wydawnictwo
Wydawnictwo Uniwersytetu Rzeszowskiego
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.
Opis
Słowa kluczowe
canned mince meat products , technology , protein , consistency , nutritional value , juiciness , viscosity , and holding of water , nutritional fibers
Cytowanie
Edukacja – Technika – Informatyka nr 4(22)/2017, s. 220–223