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DEVELOPMENT OF RECIPE AND TECHNOLOGY OF COMBINEDSEMI-FINISHED PRODUCTS
The authors set the goal - to develop a formulation of semi-finished meat and vegetable horse meat, poultry, minced eggplant. Compiled by experienced formulation of model samples of meat and vegetable raw materials. In model samples of minced meat the pH was studied, organoleptic characteristics and...
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| Главные авторы: | , , , , , |
|---|---|
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Almaty Technological University
2021-01-01
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| Серии: | Алматы технологиялық университетінің хабаршысы |
| Предметы: | |
| Online-ссылка: | https://www.vestnik-atu.kz/jour/article/view/148 |
| Метки: |
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