The Jerusalem artichoke flour use in the technology of meat culinary products of higher nutritional value
Автор: Ermosh L.G.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 8, 2013 года.
Бесплатный доступ
The article presents the scientific and practical substantiation for the Jerusalem artichoke flour use to improve the quality characteristics and nutritional value of meat culinary products. The possibilities of the new technology application in the food industry are considered.
Technological process, meat culinary products, jerusalem artichoke flour, quality, nutritional value
Короткий адрес: https://sciup.org/14083196
IDR: 14083196
Статья научная
