The research results of physical and chemical indices of semi-finished and culinary chopped products based on minced chicken, cooked according to chilled food technology, and changes in these parameters during refrigeratory storage are given in the article. The acid and peroxide values, the active acidity, the fat and dry substance content in semi-finished, cooled and regenerated products are determined.
chopped products, physical and chemical indices, acid value, peroxide value, active acidity, fat content, dry substance content, chilled food technology, refrigeratory storage
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