LYAKH Vladimir, FEDYANINA Lyudmila, Smertina Elena

HYPOALLERGENIC RAW MATERIALS IN SEMI-FINISHED MEAT TECHNOLOGY

• Broschiertes Buch

Produktbeschreibung

A great number of researches of modern scientists of meat processing branch is directed on creation of recipes of the meat products enriched with additives of a vegetative origin which are entered both in a dry kind, and in the form of decoctions, extracts, infusions. Ingredients of a vegetative origin contain biologically active additives in the organic form which influence not only structure, but also properties of meat products, influence consumer characteristics of finished products.According to regional conditions and presence of raw material base in the Far East of Russia it is actual to carry out works on working out of new kinds of food production of mass demand with use of hydrobionts of a physiologically functional ingredient of a vegetative and animal origin.In this regard, a question arose on the development of minced meat compositions for the production of meat semi-finished products with the use of products of complex processing of plant and animal hydrobionts.

Produktdetails

• Verlag: Our Knowledge Publishing
• Artikelnr. des Verlages: 85704137
• Seitenzahl: 80
• Erscheinungstermin: 10. Juli 2020
• Englisch
• Abmessung: 220mm x 150mm x 5mm
• Gewicht: 137g
• ISBN-13: 9786200905727
• ISBN-10: 620090572X
• Artikelnr.: 59824866

Autorenporträt

Het werk werd uitgevoerd aan de Federale Universiteit van het Verre Oosten, het departement voedingswetenschappen en -technologie van de School of Biomedicine en het basisdepartement "Bioeconomie en voedselzekerheid" van de School of Economics and Management.