Author:
Cherednichenko O,Bal-Prylypko L,Paska M,Nikolaenko M
Abstract
Abstract
The technological properties of seaweed and activated water are studied in the article and various recipes of canned meat with the use of animal raw materials, elamine and catholyte are analyzed. The results of research of functional and technological properties, chemical composition, nutritional and nutritional value, organoleptic evaluation of the finished product are obtained. An improved technological scheme of production has been developed.
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