Low-calorie meat technology development
| dc.contributor.author | Strashynskyi, Igor | |
| dc.contributor.author | Krepak, Victoria | |
| dc.date.accessioned | 2014-06-10T13:45:04Z | |
| dc.date.available | 2014-06-10T13:45:04Z | |
| dc.date.issued | 2013 | |
| dc.description.abstract | We consider the use of wheat bran as fillers new functionality and natural dietary fiber JustFiber from bamboo shoots in the formulations minced semis.Using wheat bran and bamboo fiber in recipes split preparations reduces calories and get a product with high physicalchemical and organoleptic characteristics. | uk_UA |
| dc.identifier.citation | Strashynskyi, I. Low-calorie meat technology development / I. Strashynskyi, V. Krepak // NEEFood-2013 : the Second North and East European Congress on Food, 26-29 трав. 2013 р. - К. : НУХТ, 2013. — С. 93 | uk_UA |
| dc.identifier.uri | https://dspace.nuft.edu.ua/handle/123456789/14928 | |
| dc.language.iso | other | uk_UA |
| dc.subject | functional products | uk_UA |
| dc.subject | meat preparations | uk_UA |
| dc.subject | dietary fiber | uk_UA |
| dc.subject | функціональні продукти | uk_UA |
| dc.subject | харчові волокна | uk_UA |
| dc.subject | м'ясні напівфабрикати | uk_UA |
| dc.subject | функциональные продукты | uk_UA |
| dc.subject | мясные полуфабрикаты | uk_UA |
| dc.subject | пищевые волокна | uk_UA |
| dc.subject | кафедра технології м’яса і м’ясних продуктів | |
| dc.title | Low-calorie meat technology development | uk_UA |
| dc.type | Thesis | uk_UA |