Kajnash A. Meat products technology with vegetable additions

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0408U001975

Thesis Registration Form

0408U001975.pdf

Applicant for

Specialization

  • 05.18.16 - Технологія продуктів харчування

17-04-2008

Specialized Academic Board

Д 41.088.02

Odesa National Academy of Food Technologies

Essay

The dissertation covers the scientific grounds and creation the technology of sausages with vegetable additions.The perceptiveness of using vegetables stuff in sausages production is proved.Worked out the mode of vegetables' preparation and their insertion steps.Shelf life of boiled and liver sausages with vegetables were validated according to research of their microbiological and physicochemical indexes.It is defined that while the gualitative indices are preserved in new products in comparison with traditional ones, the biological value increases and the energy value and cost decrease.

Read more

Files

Приложения--scan ТИ вар.doc

Приложения--scan ТИ ливер.doc

Приложения--scan ТУ ливер.doc

Приложения--scanТУ вар.doc

Приложения--акти внедр скан.doc

Приложения--акти внедр скан.doc

Приложения--экономика.doc

РАЗДЕЛ 2.doc

РАЗДЕЛ 3.doc

РАЗДЕЛ 4.doc

РАЗДЕЛ 5.doc

Раздел 1.doc

Список литературы.doc

автореферат.doc

титул на автореферат.doc

Similar theses

0524U000109

Leonora O. Adamchuk

Scientific Substantiation of the Evaluation System of Honey, Bee Pollen and Beebread as Objects of Technological Processing into Food Products

0423U100057

Mykhaylik Vitalii Serhiyovych

Technology of flour pastry shortbread using meal

0521U000056

Onishchenko Vyacheslav Mykolaiovych

Scientific substantiation of the technologies of glued intestinal casings and fried sausages with their use

0521U000057

Lenert Svitlana Olexandrivna

Scientific rationale for cholesterol-lowering food products

0421U103795

Polovyk Volodymyr V.

Improvement of sambuk technology with the use of fruit and berry blended semi-finished product