Investigation of thermal and technological characteristics of new meat pastes production
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 the most problematic places is the quality management...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2018-05-01
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| Series: | Tehnologìčnij Audit ta Rezervi Virobnictva |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/147442 |