Results 31 to 40 of about 108,692 (271)
Meat-containing combined products with muscovy duck and silver carp meat [PDF]
, 2019 Комбіновані продукти харчування останнім часом стали одним з нових напрямків досліджень в галузі харчових технологій. За функціонально-технологічними, реологічними показниками, хімічним складом і біологічною цінністю м'ясо качки та карася є перспективною
Божко, Наталія Володимирівна +2 more
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Journal International Academy of Refrigeration, 2022 N. A. Muravieva, L. Baydalinova
semanticscholar +3 more sources
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2018 The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products.
Y. Matsuk, I. Marchenko, V. Pasichnyi
doaj +1 more source
Simulation modeling of processes and apparatuses for infrared frying of meat semi-finished products [PDF]
, 2018 За використання програмного комплексу Vensim, який реалізує системно-динамічну технологію потокового типу, виконано імітаційне моделювання процесу інфрачервоного жарення м’ясних напівфабрикатів та комплексної оцінки апарату інфрачервоного жарення ...
Костенко, Станіслав Миколайович +2 more
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Assessment of organoleptic and functional-technological indices of truncated semi-finished products
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2019 Manufacturing of chopped products of poultry meat and lentils is one of the promising areas of meat food production. The combination of animal and plant components allows to supplement the products with lacking biologically active substances and to ...
I. I. Simonova, L. V. Peshuk
doaj +1 more source
Development of hazard analysis and critical control points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities [PDF]
, 2003 Hazard Analysis by Critical Control Points (HACCP) is a systematic approach to the identification, assessment and control of hazards in the food chain.
Beck, A.J., Ferguson, A., Ropkins, K.
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, 2021 The paper investigates the effect of vacuum packaging on the quality and safety of semi-finished meat products. The microbiological and organoleptic characteristics of a small-sized semi-finished product from pork pulp (goulash, pieces weighing 20-30 g ...
E. Nikulina +4 more
semanticscholar +1 more source
Use of Food Ingredients of Plant Origin in the Chopped Meat Semi-Finished Products Technology
http://foodindustry.usue.ru/en/component/content/article?id=518, 2021 The thesis presents the study results of the plant origin food ingredients influence on the quality indicators of minced meat semi-finished products (MMSP) from poultry meat.
S. Ponomarev +2 more
semanticscholar +1 more source
Morphological composition of carcasses and muscle development of eland antelope
RUDN Journal of Agronomy and Animal Industries, 2017 Studied veterinary-sanitary indicators of portioned and small-sized myelinated semi-finished beef meat, pork, lamb and white meat bird in comparison with the feed in the initial period of experience in storage and production refrigerated for 5 days ...
I G Seryogin +2 more
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Improvement of the technology for the production of semi-finished meat products
IOP Conference Series: Earth and Environmental Science, 2021 Abstract Chopped semi-finished meat products are portioned minced meat products based on raw meat, which are produced in a colossal assortment. The types of such semi-finished products, depending on the raw materials used, are divided into: naturally chopped semi-finished meat products made exclusively from meat raw materials; chopped ...
Y A Alekseeva +3 more
openaire +1 more source