Golovko T. Forming of quality of pates using half-finished food bone product and elamin

Object is merchandising valuation of pastes' quality enriched by the iodine and calcium formations using half-finished food bone product (HFBP) and elamin; purpose is formation of the pastes' quality using them in HFBP and elamin; methods are organoleptic, physical-chemical, structural-mechanical, mycostructural, biochemical, mathematical; novelty is concluded in scientific substantiation of the effectiveness of using HFBP and elamin in products from pastes; the complex of new data concerning the influence of HFBP and elamin on the formation of quality parameters on the parameters of products from pastes, their stability during storage and influence on structural-mechanical, moisture- and fat-keeping , myco-structural properties, safety indexes; the influence of complex application of additives on nutritive and biological value of liver and meat pastes enriched by bioorganic iodine and calcium formations; branch - food industry, restaurant business, trade.