Influence of the design parameters of the mincer on the rheological properties of minced meat

dc.contributor.authorStukalska (Ivanova), Nataliia
dc.date.accessioned2021-12-09T11:25:31Z
dc.date.available2021-12-09T11:25:31Z
dc.date.issued2021
dc.description.abstractThe process of grinding and obtaining high-quality minced meat with the specified structural and mechanical properties is influenced by the relationship of the design parameters of the meat grinder. Interest was expressed in expanding the range of use of design parameters and studying their impact on the structural and mechanical properties of minced chicken meat and technological parameters of the grinding process. Chicken meat was used as raw meat, which was divided into types: fillet, leg meat and a mixture of fillet + leg meat in a ratio of 1: 1.uk_UA
dc.identifier.citationStukalska, N. Influence of the design parameters of the mincer on the rheological properties of minced meat / N. Stukalska // Scientific research: the paradigm of innovative development : abstracts of scientific papers VII international scientific conference, March 31, 2021. – Prague, 2021. – P. 25–28.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/36777
dc.language.isoenuk_UA
dc.subjectmincing processuk_UA
dc.subjectmeat grinderuk_UA
dc.subjectrheological propertiesuk_UA
dc.subjectminced meatuk_UA
dc.subjectпроцес подрібненняuk_UA
dc.subjectм’ясорубкаuk_UA
dc.subjectм’ясний фаршuk_UA
dc.subjectреологічні властивостіuk_UA
dc.subjectкафедра технології ресторанної і аюрведичної продукціїuk_UA
dc.titleInfluence of the design parameters of the mincer on the rheological properties of minced meatuk_UA
dc.typeThesisuk_UA

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