Semifabricate din tocătură de carne de ovină cu adaos de şrot din seminţe de nuci, dovleac, in şi struguri

Semifabricate din tocătură de carne de ovină cu adaos de şrot din seminţe de nuci, dovleac, in şi struguri

The purpose of researches conducted in the Laboratory of Food Biotechnology of the Scientific-Practical Institute of Horticulture and Food Technology was to prepare and evaluate physico-chemical andorganoleptic properties of the semi-processed ground mutton (rolls) products supplemented with walnut,...

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Bibliographic Details
Main Authors: Irina GRUMEZA, Angela GUDIMA, Ghenadii COEV, Artur MACARI
Format: Article
Language:English
Published: Moldova State Agrarian University 2016-12-01
Series:Stiinta Agricola
Subjects:
Semi-processed products
Ground meat
Mutton
Cakes
Sensorialproperties
Online Access:http://sa.uasm.md/index.php/sa/article/view/48/51

Internet

http://sa.uasm.md/index.php/sa/article/view/48/51

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