PL EN


2017 | 8 | 4 | 220-223
Article title

Optimization of Technology of Canned Meat Products

Content
Title variants
Languages of publication
EN
Abstracts
EN
It was determined the parameters of quality of functional canned mince meat productsoptimized by adding of preparations of proteins of blood plasma (2%) and cellular tissues (2.5%), and developed the optimized technology of their production.
Year
Volume
8
Issue
4
Pages
220-223
Physical description
Dates
published
2017
Contributors
  • National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
author
  • National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
author
  • National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
  • National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
References
  • Bal’-Prylypko, L.V. (2012). Innovative Technologies of Qualitative and Safe Meat Products (In Ukrainian). K.: NULES of Ukraine.
  • Bal’-Prylypko, L.V. (2016). Optimization of Biotechnology of Salted Meat Products in Use of Multicomponent Brines. Food Industry of Agricultural Complex of Industry, 5, 4–9.
  • Bal’-Prylypko, L.V., Slobodianiuk, N.M., Leonova, B.I., Kryzhova, Yu.P. (2016). Actual Problems of the Meat-Processing Industry. K.: TOV “TsP “KOMPRINT”.
Document Type
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.desklight-ea90339d-7bf4-49e5-8bef-383e4fd959f8
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.