Optimization of Technology of Canned Meat Products

Skrócona strona pozycji
dc.contributor.authorBal’-Prylypko, L.
dc.contributor.authorSlobodianiuk, N.
dc.contributor.authorBrona, G.
dc.contributor.authorMoroziuk, R.
dc.contributor.authorAl’ Ravashdekh, A.
dc.date.accessioned2018-03-27T09:05:53Z
dc.date.available2018-03-27T09:05:53Z
dc.date.issued2017
dc.description.abstractIt 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.pl_PL.UTF-8
dc.identifier.citationEdukacja – Technika – Informatyka nr 4(22)/2017, s. 220–223pl_PL.UTF-8
dc.identifier.doi10.15584/eti.2017.4.28
dc.identifier.eissn2450-9221
dc.identifier.issn2080-9069
dc.identifier.urihttp://repozytorium.ur.edu.pl/handle/item/3466
dc.language.isoengpl_PL.UTF-8
dc.publisherWydawnictwo Uniwersytetu Rzeszowskiegopl_PL.UTF-8
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Międzynarodowe*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectcanned mince meat productspl_PL.UTF-8
dc.subjecttechnologypl_PL.UTF-8
dc.subjectproteinpl_PL.UTF-8
dc.subjectconsistencypl_PL.UTF-8
dc.subjectnutritional valuepl_PL.UTF-8
dc.subjectjuicinesspl_PL.UTF-8
dc.subjectviscositypl_PL.UTF-8
dc.subjectand holding of waterpl_PL.UTF-8
dc.subjectnutritional fiberspl_PL.UTF-8
dc.titleOptimization of Technology of Canned Meat Productspl_PL.UTF-8
dc.typearticlepl_PL.UTF-8

Pliki

Oryginalny pakiet

Aktualnie wyświetlane 1 - 1 z 1
Obrazek miniatury
Nazwa:
28 bal-prylypko-optimization.pdf
Rozmiar:
433.09 KB
Format:
Adobe Portable Document Format
Opis:
Pobierz

Pakiet licencji

Aktualnie wyświetlane 1 - 1 z 1
Nazwa:
license.txt
Rozmiar:
1.22 KB
Format:
Item-specific license agreed upon to submission
Opis:
Pobierz

Kolekcje

Edukacja – Technika – Informatyka nr 4(22)2017