Optimization of the process of egg omelet production with fillings with extended storage period
Introduction. Optimization of the egg omelets (EO) production using high pressure (HP) will allow to produce a minimum cost product during manufacturing and also to obtain a product with high consumer properties. Materialsand methods. The concerned product is -EO -a mixture of li...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
National university of food technologies
2015-05-01
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| Series: | Ukrainian Food Journal |
| Subjects: | |
| Online Access: | http://nbuv.gov.ua/j-pdf/UFJ_2014_3_3_10.pdf |