Исследование термических и технологических характеристик производства новых мясных паштетов

Autor: Oksana Moskalyuk, Oleg Kepko, Svitlana Zhurilo, Volodumer Fedorov, Olga Chernyushok

Publikováno v: Technology audit and production reserves; Том 6, № 3(44) (2018): Chemical engineering; 36-41
Technology audit and production reserves; Том 6, № 3(44) (2018): Хімічна інженерія; 36-41
Technology audit and production reserves; Том 6, № 3(44) (2018): Химическая инженерия; 36-41
Tehnologìčnij Audit ta Rezervi Virobnictva, Vol 6, Iss 3(44), Pp 36-41 (2018)

The object of research is the thermal and technological characteristics of the production of meat pastes, namely, chicken meat and liver patties, as a delicious, nutritious (assimilated by 94–96 %) and at the same time low-calorie product. One of t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a0af7c2bec1733b06c26e11b621ea672
http://journals.uran.ua/tarp/article/view/147442