The use of pumpkin crumbs in pate technology and their functional characteristics

The use of pumpkin crumbs in pate technology and their functional characteristics

One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the producti...

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Bibliographic Details
Main Authors: I. M. Basarab, U. R. Drachuk, I. S. Romashko, B. I. Halukh, I. I. Simonova, L. K. Moldavanova
Format: Article
Language:English
Published: Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2019-11-01
Series:Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Subjects:
pâté products, pumpkin pulp, formulations, functional products, organoleptic characteristics, nutritional value, functional and technological properties.
Online Access:https://nvlvet.com.ua/index.php/food/article/view/3825

Internet

https://nvlvet.com.ua/index.php/food/article/view/3825

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