Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/29063
Title: Formulation or recipes of functional food products based on fish raw materials, characteristics of their consumer propertie
Authors: Ditrikh, Iryna
Saltan, Borys
Keywords: функціональні харчові продукти
рибні пресерви
рибні напівфабрникати
рибні кулінарні вироби
функциональные пищевые продукты
рыбные пресервы
рыбные полуфабрникаты
рыбные кулинарные изделия
functional foods
fish preserves
fish convenience foods
fish culinary products
кафедра технології ресторанної і аюрведичної продукції
Issue Date: 2018
Citation: Ditrich, I. Formulation or recipes of functional food products based on fish raw materials, characteristics of their consumer properties/ I. Ditrich, B. Saltan // Engineering sciences: development prospects in countries of Europe at the beginning of the third millennium: collective monograph. Riga : Izdevnieciba “Baltija Publishing”, 2018. - Volume 1. - P. 176-197.
Abstract: Formulations have been developed and technologies have been improved for the production of fish preserves with the addition of functional ingredients (fruits of orange and cherry) of fish semi-finished products with the addition of spinach and red cabbage. An assessment of their quality is given. Characterized chestnut and buckwheat flour as functional ingredients in fish recipes.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/29063
Appears in Collections:Колективні монографії, розділи з колективних монографій

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