Improvement of biological value of products from combined stuffing products
Автор: Kenenbay Sh.I., Sacco I.T.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Техника и технологии
Статья в выпуске: 2 (107), 2015 года.
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This article presents the results of the development soft combined stuffing products from camel meat with fillers for the purpose of improvement and biological value of the product. During research influence of dose of protein additive is set on physical and chemical properties, organoleptic characteristic and practical value of product. Developed recipes may be recommended for production of new food products.
Camel meat, stuffing, additive, protein enricher, structures
Короткий адрес: https://sciup.org/140205045
IDR: 140205045
Список литературы Improvement of biological value of products from combined stuffing products
- Kurchaeva E.E, Popov I.A. Using additive at the production combinated meat half-stuff/Materials of science-practice conf. of technological faculty Voronezh SAU named at the K.D Glinkey, 26-28-th May 2008, p.20.
- Giro T.M., Davidova S.V. Functional meat products with additive vegetable raw//Meat industry.-2007.-№10-С.16-18.
- Kenenbay Sh.I. Development of technology of half-stuff production and meat products high biological value from camel meat. Dissertation to the competition science-degree of candidate of Technical Science. Almaty -2002. -133p.
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