Podvorchan D. Technology of half-finished food bone product and liver pate masses with its use.

Object - technology of half-finished food bone product (HFBP) and liver pate masses with its use; aim-scientific grounds, elaboration of technology of HFBP and liver pate masses with its use; methods-organolyptical, physical and chemical, structural and mechanical, microstructural, biochemical, mathematical; innovation consists in elaboration of grounds scientific of production of HFBP and thechnological basis of making liver pate masses with its use; with the experimental nutritious value, technological regimes and prophylactic properties of HFBP and its influence, on organolyptical indices of liner pate masses has been obtained;results – technology of HFBP and liver pate masses with its use, has been worked out. Results have been introduced in feeding enterprises; branch – food industry, restaurant economy