Formulation or recipes of functional food products based on fish raw materials, characteristics of their consumer propertie

dc.contributor.authorDitrikh, Iryna
dc.contributor.authorSaltan, Borys
dc.date.accessioned2019-04-22T13:28:38Z
dc.date.available2019-04-22T13:28:38Z
dc.date.issued2018
dc.description.abstractFormulations have been developed and technologies have been improved for the production of fish preserves with the addition of functional ingredients (fruits of orange and cherry) of fish semi-finished products with the addition of spinach and red cabbage. An assessment of their quality is given. Characterized chestnut and buckwheat flour as functional ingredients in fish recipes.uk_UA
dc.identifier.citationDitrich, I. Formulation or recipes of functional food products based on fish raw materials, characteristics of their consumer properties/ I. Ditrich, B. Saltan // Engineering sciences: development prospects in countries of Europe at the beginning of the third millennium: collective monograph. Riga : Izdevnieciba “Baltija Publishing”, 2018. - Volume 1. - P. 176-197.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/29063
dc.language.isoen_USuk_UA
dc.subjectфункціональні харчові продуктиuk_UA
dc.subjectрибні пресервиuk_UA
dc.subjectрибні напівфабрникатиuk_UA
dc.subjectрибні кулінарні виробиuk_UA
dc.subjectфункциональные пищевые продуктыuk_UA
dc.subjectрыбные пресервыuk_UA
dc.subjectрыбные полуфабрникатыuk_UA
dc.subjectрыбные кулинарные изделияuk_UA
dc.subjectfunctional foodsuk_UA
dc.subjectfish preservesuk_UA
dc.subjectfish convenience foodsuk_UA
dc.subjectfish culinary productsuk_UA
dc.subjectкафедра технології ресторанної і аюрведичної продукціїuk_UA
dc.titleFormulation or recipes of functional food products based on fish raw materials, characteristics of their consumer propertieuk_UA
dc.typeOtheruk_UA

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