The use of the β-cyclodextrin with iodine in technology of making meatballs and their functional characteristics
The pressing issue today is to increase the range of foods that would have increased nutritional value. Therefore, the subject of the study is meatballs cooked on the basis of the thighs of broiler chickens, half fat pork and beef of the first grade. The aim was to create a complete product with hig...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2020-05-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| Subjects: | |
| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/3935 |