Improvement of the technology of meat and meat containing products using mushroom half-finished product
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Abstract
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.
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Keywords
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
Citation
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.