Popadych O. Elaboration of combined extrusion goods technology of meat and vegetable raw

Combined extrusion goods. Scientific ground of combined extrusion goods technology of meat and vegetable raw. Methods of researches are definition of total chemical composition, organoleptic, physico-chemical, microbiological indexes, investigation macro and micro structure. Extrusion processing have been done on one-worm laboratory extruder. Influence of meat raw on physico-chemical characteristics and structure of extrudations have been researched. Rational parameters of extrusion have been defined. Technology of combined dry goods of meat and vegetable raw has been work out. Idea about forming of physico-chemical characteristics of meat and vegetable systems have been formulated. Industrial implementation of technology has been carried through.