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

Anna Dashtoyan; Yana Baluyants; Lilit Hovsepyan

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

Հեղինակներ

Anna Dashtoyan Armenian National Agrarian University https://orcid.org/0009-0005-7839-2811
Yana Baluyants “Bacon Product” LLC https://orcid.org/0009-0007-0162-0972
Lilit Hovsepyan Armenian National Agrarian University https://orcid.org/0009-0008-5063-8391

Բանալի բառեր-:

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

Ամփոփում

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.

Ներբեռնումներ

PDF (English)

Հրատարակվել է

2024-07-30

Ինչպես մեջբերել

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

Ներբեռնեք վկայակոչումները

Թողարկում

Հտ․ 2 Հմր․ 86 (2024): “AgriScience and Technology” scientific journal

Բաժին

Food Science and Technology

Արտոնագհր

Այս աշխատանքն արտոնագրված է որպես a Creative Commons Attribution-NonCommercial 4.0 International License.

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.