OPTIMIZATION OF THE RECIPES OF FORCEMEAT PRODUCTS ON THE BASIS OF PROCESSED FRESHWATER MUSSELS
This article is devoted to the optimization of the formulations of mincemeat products (cutlets) based on the semi-finished product from the freshwater mussel of the genus Anodonta. Recipe of this semi-finished product that can be introduced into the composition of different groups of dishes and culi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2018-12-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1206 |