Complex of chemical-technological and sanitary-hygienic quality indicators of the new pastry products of special nutrition

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dc.contributor.authorKotlyar, Eugene
dc.contributor.authorTopchiy, Oksana
dc.contributor.authorPilipenko, Lyudmila
dc.contributor.authorPуlуpenko, Inna
dc.contributor.authorSevastіanova, Elena
dc.date.accessioned2018-04-25T13:29:05Z
dc.date.available2018-04-25T13:29:05Z
dc.date.issued2017
dc.description.abstractThe publication is devoted to studying the original recipes of meat pastries for special nutrition, enriched with biologically active components at the expanse of vitaminized blended vegetable oils (VBVO) and protein-fatty emulsions (PFE) on their base, were elaborated. There were elaborated four recipes of pastries of chicken and turkey with PFE, included in recipes in the amount 15…20 % and with vitaminized blended vegetable oils of two-component and three-component composition in the amount 10 %. Pastry samples, prepared according to SSTC 4432:2005 were used as a control.uk_UA
dc.identifier.citationComplex of chemical-technological and sanitary-hygienic quality indicators of the new pastry products of special nutrition / Y. Kotliar, O. Topchiy, L. Pylypenko, I. Pуlуpenko, E. Sevastіanova // «EUREKA: Life Sciences» Number 3. – 2017. ‒ P. 35-42.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/27228
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.subjectpastry productsuk_UA
dc.subjectvitaminized blended vegetable oilsuk_UA
dc.subjectкондитерські виробиuk_UA
dc.subjectвітамінно-змішані рослинні оліїuk_UA
dc.subjectкондитерские изделияuk_UA
dc.subjectвитаминные смешанные растительные маслаuk_UA
dc.titleComplex of chemical-technological and sanitary-hygienic quality indicators of the new pastry products of special nutritionuk_UA
dc.typeArticleuk_UA

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