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Sheep, goats, wool business
The article is devoted to the development of a recipe and technology for the preparation of minced meat semi-finished products from goat meat and poultry meat with the addition of a food additive consisting of wild onions, lingonberries and a fortifying ...
S. D. Mongush
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The article is devoted to the development of a recipe and technology for the preparation of minced meat semi-finished products from goat meat and poultry meat with the addition of a food additive consisting of wild onions, lingonberries and a fortifying ...
S. D. Mongush
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Bulletin of Shakarim University Technical Sciences
Food Safety – One of the Most Important Hygienic Issues.In the past 15 years, a significant number of foreign food products have entered our consumer market, gradually replacing domestic food products.
G. Zhumanova +4 more
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Food Safety – One of the Most Important Hygienic Issues.In the past 15 years, a significant number of foreign food products have entered our consumer market, gradually replacing domestic food products.
G. Zhumanova +4 more
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ORGANOLEPTIC ASSESSMENT OF THE QUALITY OF MEAT SEMI-FINISHED PRODUCTS WITH VEGETABLE POWDERS
Russian State Agrarian University-Moscow State Agricultural Academy named after K. A. Timiryazev, 2021The article presents the results of the organoleptic and tasting evaluation of semi-finished meat products with the inclusion of plant components in the form of wheat bran and vegetable powders of their beets and carrots.
A. G. Necheporuk
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DEVELOPMENT OF TECHNOLOGY FOR MEAT SEMI-FINISHED PRODUCTS USING NATURAL ANTIOXIDANTS
Mechanics and TechnologiesЗерттеу нәтижелері жаңа «Жастар-L» жартылай ет фабрикаттарының сапалық сипаттамалары мен тағамдық құндылығының жоғары деңгейде екенін көрсетті. ҚР МемСТ Р 52675-2009 талаптарына сәйкес, бұл өнімдердегі ақуыздар, майлар және көмірсулардың мөлшері ...
Н.К. Абильмажинова +4 more
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Bulletin of KSAU
The purpose of the study is to develop a recipe for a semi-finished meat product with the addition of a protein concentrate of cruciferous crops – camelina and rapeseed grown in the agroecological conditions of the Krasnoyarsk Region. Research objectives:
Dominik Broshko, N. Velichko
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The purpose of the study is to develop a recipe for a semi-finished meat product with the addition of a protein concentrate of cruciferous crops – camelina and rapeseed grown in the agroecological conditions of the Krasnoyarsk Region. Research objectives:
Dominik Broshko, N. Velichko
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POTATO FLAKES USE IN THE SEMI-FINISHED MEAT PRODUCTS
Bulletin of KSAUThe purpose of research is to develop a recipe for semi-finished meat products with the addition of potato flakes. Objectives: to select the optimal amount of additives introduced into the recipe of semi-finished meat products and to study their effect on the organoleptic and physico-chemical parameters of the product.
Anna Kostyrko, Ekaterina Savel'eva
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Bulletin of KSAU
The objective of the study is to develop a recipe for a semi-finished meat product (cutlets) from turkey meat with the addition of a plant component - the aerial part of common sorrel (Rumex acetosa L.).
N. Velichko, Lola Yakubova
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The objective of the study is to develop a recipe for a semi-finished meat product (cutlets) from turkey meat with the addition of a plant component - the aerial part of common sorrel (Rumex acetosa L.).
N. Velichko, Lola Yakubova
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Minced meat semi-finished products with reduced caloricity
Meat Industry Journal, 2020I.V. Bobreneva +4 more
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Buffered vinegar for safety of chilled meat semi-finished products
Vsyo o myase, 2021E.V. Hardina +4 more
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PROSPECTS FOR PLANT COMPONENT ALLIUM SATIVUM APPLICATION IN FORMULATING MEAT SEMI-FINISHED PRODUCTS
Bulletin of KSAU, 2022A. M. Karapetyan, N. Velichko
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