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Title: Improvement technology semis culinary of poultry
Authors: Ivanov, Sergey
Pasichyi, Vasyl
Zadorozhniy, Vyacheslav
Marynin, Andriy
Keywords: carotene
м’ясо птиці
кафедра технологічного обладнання та комп’ютерних технологій проектування
мясо курицы
кафедра технології м’яса і м’ясних продуктів
кафедра експертизи харчових продуктів
Issue Date: 2013
Citation: Improvement technology semis culinary of poultry / S. Ivanov, V. Pasichniy, V. Zadorozhniy, A. Marynin // Тhe Second North and East European Congress on Food, 26–29 May 2013. – Кyiv : NUFT, 2013. – P. 234.
Abstract: The aim of our work is to improve production technology of meat products, namely chicken "popcorn" by making the recipe carotene in the form of plant material (pumpkin) and activation of protein ground meat by adding food alumina. Investigation into functional and technological indicators possible modifications combined ground meat from chicken using hydrophilic forms of alumina allowed bacteriostatic increase stability and functionality of food products from poultry quick cooking.
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