Ingredients and Technical Parameters of a New Type of Semi-Finished Meat Containing Dutch Cabbages
2024
Dashtoyan, Anna | Baluyants, Yana | Hovsepyan, Lilit
Increasing demand for semi-finished meat has led manufacturers to increase production volumes, renewing and modernizing their assortments in parallel. Technologies and recipes for semi-finished products production are known, in which animal and vegetable raw materials are combined. In addition, it contributes to the rational use of raw materials, the provision of quality food, and the improvement of technical and economic indicators. As a dietary raw material, white cabbage is an effective raw material to use in the production of semi-finished products.
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Bibliographic information
Publisher Armenian National Agrarian University
ISSN 2579-2822This bibliographic record has been provided by Armenian National Agrarian University
