Optimization of the process of egg omelet production with fillings with extended storage period

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...

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Bibliographic Details
Main Authors: V. Sukmanov, O. Beskrovnyi, O. Malych
Format: Article
Language:English
Published: National university of food technologies 2015-05-01
Series:Ukrainian Food Journal
Subjects:
Egg
Omelet
Storage
Pressure
Online Access:http://nbuv.gov.ua/j-pdf/UFJ_2014_3_3_10.pdf

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