Ingredients and Technical Parameters of a New Type of Semi-Finished Meat Containing Dutch Cabbages

Authors

Keywords:

Cutlet, Dutch cabbage (white cabbage), fiber, semi-finished food, Sensory and physicochemical indicators

Abstract

Increasing demand for semi-finished meat has led manufacturers to increase production volumes, renewing and modernizing their assortments in parallel. Technologies and recipes for semi-finished products production are known, in which animal and vegetable raw materials are combined. In addition, it contributes to the rational use of raw materials, the provision of quality food, and the improvement of technical and economic indicators. As a dietary raw material, white cabbage is an effective raw material to use in the production of semi-finished products.

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Published

2024-07-30

How to Cite

Dashtoyan, A., Baluyants, Y., & Hovsepyan, L. (2024). Ingredients and Technical Parameters of a New Type of Semi-Finished Meat Containing Dutch Cabbages. AgriScience and Technology, 2(86). Retrieved from https://journal.anau.am/index.php/anau/article/view/504

Issue

Vol. 2 No. 86 (2024): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Copyright (c) 2024 Anna Dashtoyan, Yana Baluyants, Lilit Hovsepyan

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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