Low-calorie meat technology development

dc.contributor.author	Strashynskyi, Igor
dc.contributor.author	Krepak, Victoria
dc.date.accessioned	2014-06-10T13:45:04Z
dc.date.available	2014-06-10T13:45:04Z
dc.date.issued	2013
dc.description.abstract	We consider the use of wheat bran as fillers new functionality and natural dietary fiber JustFiber from bamboo shoots in the formulations minced semis.Using wheat bran and bamboo fiber in recipes split preparations reduces calories and get a product with high physicalchemical and organoleptic characteristics.	uk_UA
dc.identifier.citation	Strashynskyi, I. Low-calorie meat technology development / I. Strashynskyi, V. Krepak // NEEFood-2013 : the Second North and East European Congress on Food, 26-29 трав. 2013 р. - К. : НУХТ, 2013. — С. 93	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/14928
dc.language.iso	other	uk_UA
dc.subject	functional products	uk_UA
dc.subject	meat preparations	uk_UA
dc.subject	dietary fiber	uk_UA
dc.subject	функціональні продукти	uk_UA
dc.subject	харчові волокна	uk_UA
dc.subject	м'ясні напівфабрикати	uk_UA
dc.subject	функциональные продукты	uk_UA
dc.subject	мясные полуфабрикаты	uk_UA
dc.subject	пищевые волокна	uk_UA
dc.subject	кафедра технології м’яса і м’ясних продуктів
dc.title	Low-calorie meat technology development	uk_UA
dc.type	Thesis	uk_UA

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