RESEARCH AND DEVELOPMENT OF MEAT CHOPPED CONVENIENCE
Journal: BULLETIN OF KSAU
№ 8
, 2015
Authors:
1.
Krasnoyarskiy gosudarstvennyy agrarnyy universitet
2.
Sibirskiy federal'nyy universitet
3.
Sibirskiy gosudarstvennyy tehnologicheskiy universitet
4.
Krasnoyarskiy gosudarstvennyy agrarnyy universitet
Type:
Article
Pages:
from 133
to 137
Status:
Published
Received:
21.08.2015
Accepted:
23.08.2015
Published:
25.08.2015
Subject area:
339.13.017:664.292:633.877
Language:
Russian
Keywords:
chopped meat by-products, pectin, cellulose, wheat
Abstract (English):
The article presents the results of a study of technological aspects of the application of pectin and fiber coniferous wheat, its impact on the organoleptic and physico- chemical parameters of minced meat semi-finished products.
The article presents the results of a study of technological aspects of the application of pectin and fiber coniferous wheat, its impact on the organoleptic and physico- chemical parameters of minced meat semi-finished products.
Keywords:
chopped meat by-products, pectin, cellulose, wheat
chopped meat by-products, pectin, cellulose, wheat
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