Improvement of the technology of meat and meat containing products using mushroom half-finished product
Дата
2013
ORCID
DOI
item.page.thesis.degree.name
item.page.thesis.degree.level
item.page.thesis.degree.discipline
item.page.thesis.degree.department
item.page.thesis.degree.grantor
item.page.thesis.degree.advisor
item.page.thesis.degree.committeeMember
Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
The article is devoted to the aspects of scientific research and working out the technology of powder-like intermediate product and structured intermediate product from oyster mushrooms. The results of the using half-finished products from mushrooms in the technology of combined meat products and pastes of improved food quality were represented.
Опис
Ключові слова
product safety, technology, powder-like half-finished products from mushrooms, meat and meat containing products, безпека продукції, технологія, грибний порошкоподібний напівфабрикат, м'ясні та м'ясомісткі продукти, безопасность продукции, технология, грибной порошкообразный полуфабрикат, мясные и мясосодержащие продукты, кафедра технології м’яса і м’ясних продуктів
Бібліографічний опис
Improvement of the technology of meat and meat containing products using intermediate product from mushroom / V. Pasichniy, Y. Yastreba, N. Herman, A. Geredchuk // Тhe Second North and East European Congress on Food, 26–29 May 2013. – Кyiv : NUFT, 2013. – P. 92.