Meat snack production with using enzymes

Скорочена інформація про документ
dc.contributor.authorPasichnyi, Vasyl
dc.contributor.authorBomko, Irina
dc.date.accessioned2013-11-15T11:14:54Z
dc.date.available2013-11-15T11:14:54Z
dc.date.issued2013
dc.description.abstractThe modern meat processing technology is aimed at expanding range of new products. One of the improvements in technology search solutions is to adapt the traditional "national cuisine" to the globalization of production. While improvements in technology restructured Jerk meat snacks were made as part of a combination product of beef first (higher) class, lean pork, and enzymes salt ingredients with a high degree of maltodextrin in the fermentation of raw meat to further reduce. While studies we have investigated the conditions for drying samples of ground meat in the two ratios main raw recipe (beef and pork). As a result (after drying) the output is a product with an intense red colour and high-touch indicators.uk_UK
dc.identifier.citationPasichniy, V. Meat snack production with using enzymes / V. Pasichniy, I. Bomko // Тhe Second North and East European Congress on Food, 26-29 may 2013. — К.: NUFT, 2013. — P. 239.uk_UK
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/11368
dc.language.isootheruk_UK
dc.subjectporkuk_UK
dc.subjectfermentationuk_UK
dc.subjectmeatuk_UK
dc.subjectenzymesuk_UK
dc.subjectbeefuk_UK
dc.subjectсвининаuk_UK
dc.subjectм'ясоuk_UK
dc.subjectбродінняuk_UK
dc.subjectферментиuk_UK
dc.subjectяловичинаuk_UK
dc.subjectсвининаuk_UK
dc.subjectкафедра технології м’яса і м’ясних продуктів
dc.titleMeat snack production with using enzymesuk_UK
dc.typeOtheruk_UK

Файли

Контейнер файлів
Зараз показуємо 1 - 1 з 1
Ескіз
Назва:
Meat snack production.pdf
Розмір:
111.15 KB
Формат:
Adobe Portable Document Format
Завантажити
Ліцензійна угода
Зараз показуємо 1 - 1 з 1
Ескіз недоступний
Назва:
license.txt
Розмір:
1.71 KB
Формат:
Item-specific license agreed upon to submission
Опис:
Завантажити

Зібрання

Тези доповідей