STUDY ON THE EFFECT OF LOW-TEMPERATURE HEAT TREATMENT ON THE SHELF LIFE OF SEMI-FINISHED PRODUCTS MADE FROM CARP

STUDY ON THE EFFECT OF LOW-TEMPERATURE HEAT TREATMENT ON THE SHELF LIFE OF SEMI-FINISHED PRODUCTS MADE FROM CARP

Summary. Currently, the development of the catering industry due to improved heat cooking processes raw materials. One of these areas is the use of low temperature vapor cooking food pre-packed in the vacuum heat-resistant polymer film. This processing method allows to maintain vitamins, proteins, c...

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Bibliographic Details
Main Authors: N. S. Rodionova, E. S. Popov, T. I. Bakhtina
Format: Article
Language:Russian
Published: Voronezh state university of engineering technologies 2014-01-01
Series:Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
Subjects:
vacuum packaging
animal raw materials
semi-finished product
hygrothermal processing
operating modes
Online Access:https://www.vestnik-vsuet.ru/vguit/article/view/552

Internet

https://www.vestnik-vsuet.ru/vguit/article/view/552

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