Formulation or recipes of functional food products based on fish raw materials, characteristics of their consumer propertie
dc.contributor.author | Ditrikh, Iryna | |
dc.contributor.author | Saltan, Borys | |
dc.date.accessioned | 2019-04-22T13:28:38Z | |
dc.date.available | 2019-04-22T13:28:38Z | |
dc.date.issued | 2018 | |
dc.description.abstract | Formulations 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.citation | Ditrich, 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.uri | https://dspace.nuft.edu.ua/handle/123456789/29063 | |
dc.language.iso | en_US | uk_UA |
dc.subject | функціональні харчові продукти | uk_UA |
dc.subject | рибні пресерви | uk_UA |
dc.subject | рибні напівфабрникати | uk_UA |
dc.subject | рибні кулінарні вироби | uk_UA |
dc.subject | функциональные пищевые продукты | uk_UA |
dc.subject | рыбные пресервы | uk_UA |
dc.subject | рыбные полуфабрникаты | uk_UA |
dc.subject | рыбные кулинарные изделия | uk_UA |
dc.subject | functional foods | uk_UA |
dc.subject | fish preserves | uk_UA |
dc.subject | fish convenience foods | uk_UA |
dc.subject | fish culinary products | uk_UA |
dc.subject | кафедра технології ресторанної і аюрведичної продукції | uk_UA |
dc.title | Formulation or recipes of functional food products based on fish raw materials, characteristics of their consumer propertie | uk_UA |
dc.type | Other | uk_UA |
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