Innovative approach to technology egg omelet
The improvement of the recipe composition of the quality of the omelet with the use of natural raw materials – bee pollen, honey, egg powder has been studied. Inclusion in the recipe of bee pollen will help to obtain a functional omelet omelette. The article highlights the results of the study of or...
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2021-04-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
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| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/4161 |