Holodova O. Formation of consumer properties of boiled sausage products at the usage of leguminous raw materials

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0411U001348

Thesis Registration Form

0411U001348.pdf

Applicant for

Holodova Olga Yuriivna

Specialization

05.18.15 - Товарознавство харчових продуктів

Date of defense

10-02-2011

Specialized Academic Board

К 11.055.02

Essay

The Object: sausage boiled (SB) with partial change the secret agent by chickpea paste. The Purpose: scientific motivation and development compounding boiled sausage products (BSP) with use chickpea, which provides increasing their consumer characteristic and quality, and undertaking complex estimations by merchandiser designed by SB with use the chickpea paste. The Methods: organoleptic , physic-chemical, microbiological, biochemical, rheological, expert. It Is Offered: chickpea paste as suitable raw material at production BSP, complex by merchandiser estimation quality SB with partial change the secret agent by chickpea paste, optimum compounding of the SB with chickpea paste, methodical approaches to estimation of the regularities of the change the complex factor quality made BSP depending on compounding of the composition; the methods organoleptic estimations BSP; the technological approaches to development compounding of the BSP with use grainbob cheese. The Sphere of the use: catering enterprises, research and design institutions, educational institutions.

Thesis supervisor

Malygina V.D.

Official opponents

Коваленко В.О.
Баль-Прилипко Л.В.
Топольник В.Г.

Files

aref_Холодова.doc

diss_Холодова.doc

додатки--додатки--ДОДАТКИ.doc

додатки--додатки--ДОДАТОК Л.2.doc

додатки--додатки--Додаток В, 4 табл.doc

додатки--додатки--Додаток В.doc

додатки--додатки--Додаток Д.doc

додатки--додатки--Додаток С.doc

додатки--додатки--Додаток Т.doc

додатки--додатки--додаток А.doc

додатки--додатки--додаток Б.2.doc

додатки--додатки--додаток Б1.doc

додатки--додатки--додаток З2.doc

додатки--додатки--додаток К.1.doc

додатки--додатки--додаток К.2.doc

додатки--додатки--додаток М.1.doc

додатки--додатки--додаток М.2.doc

додатки--додатки--додаток Н .doc

додатки--додатки--додаток П.1.doc

додатки--додатки--додаток ж.doc

додатки--додатки--додаток з1.doc

додатки--додатки--додаток п.2.doc

додатки--додатки--додаток р.doc

додатки--додатки--дождаток Л.1.doc

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