RESEARCH OF THE SOY OKARA IMPACT ON THE QUALITY INDICATORS OF MEAT CHOPPED SEMI-FINISHED PRODUCTS
The article presents studies of the influence of the recipe composition, in particular, the mass fraction of herbal additives on the organoleptic, functional and technological properties of food systems of a combined composition using raw materials of animal (beef, lamb, poultry) and vegetable (soy...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2022-06-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/906 |