Shtonda O. Development of technology of sausages with use of peas

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0404U001483

Thesis Registration Form

0404U001483.pdf

Applicant for

Specialization

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

14-04-2004

Specialized Academic Board

К 26.058.03

Essay

The issues of dissertation are devoted to the scientific grounds and development of technology of phytogenic additives and combined meat products that contain these additives. On basis of the research of peas composition, it has been worked out the technology of pea albuminous concentrate and pea albuminous paste that makes possible to get safe food products. The interdependences between qualitative indicators of boiled sausages and pea albuminous paste, injected in recipe of sausages, have been established. The normative documents and patent maintenance have been developed and certified.

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Files

автореферат 5--автореферат 4.doc

дис. заверш.мбіол 3--дис. заверш.мбіол 2.doc

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