Avdeeva L. Improvement of combined meat products technology using phytalbumins

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0403U002044

Thesis Registration Form

0403U002044.pdf

Applicant for

Specialization

  • 05.18.04 - Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів

11-06-2003

Specialized Academic Board

Д 26.058.03

National university of food technologies

Essay

The thesis provides elaboration and scientific grounding of the technology of wholesome combined meat products with the use of the of soybean processing product. It gives proofs of the good potential of the use of new hydrated product - soy paste at production of combined meat products.

Read more

Files

Dis1.doc

Dis2.doc

Dis3.doc

Dis4.doc

Dis5.doc

Dis6.doc

Dis7.doc

Dis8.doc

Dis9.doc

Автореферат3.doc

Обкладинка автореферату.doc

Similar theses

0521U101513

Kochubei-Lytvynenko Oksana V.

Scientific substantiation of electrophysical methods of whey processing and their use in dairy product technologies

0421U102559

Zhuk Viktoriia Oleksandrivna

Development of technology of restructured ham products with increased biological value

0421U102499

Belemets Tetiana O.

Development of technology of sour-milk products with polyfunctional fillers of natural origin

0421U102496

Khrapachov Oleh Viktorovych

Improved Technology of Meat and Meat-Containing Products with Active Packaging

0421U102423

Korets Lidiia Ivanivna

Improving the technology of cooked sausages with herbal additives