Ivanov, SergeyPasichnyi, VasylZadorozhniy, VyacheslavMarynin, Andriy2013-11-152013-11-152013Improvement technology semis culinary of poultry / S. Ivanov, V. Pasichniy, V. Zadorozhniy, A. Marynin // Тhe Second North and East European Congress on Food, 26–29 May 2013. – Кyiv : NUFT, 2013. – P. 234.https://dspace.nuft.edu.ua/handle/123456789/11367The aim of our work is to improve production technology of meat products, namely chicken "popcorn" by making the recipe carotene in the form of plant material (pumpkin) and activation of protein ground meat by adding food alumina. Investigation into functional and technological indicators possible modifications combined ground meat from chicken using hydrophilic forms of alumina allowed bacteriostatic increase stability and functionality of food products from poultry quick cooking.othercarotenealuminameatchickenpumpkinкаротинм’ясо птиціглинезомгарбузкафедра технологічного обладнання та комп’ютерних технологій проектуваннямясо курицытыквакафедра технології м’яса і м’ясних продуктівкафедра експертизи харчових продуктівOther