[Meat paste]
2001
Vasyukova, A.T. | Medvedovsky, Ya.S. | Korneyiko, O.A. | Yehorov, Yu.B.
The invention is referred to the industrial technology of meat products and can be used in food industry and in the system of human nutrition. The technology of the meat paste is characterized by the additional content of wheat germs (100-120 g per kg of the paste). The paste prepared using the suggested technology is distinguished by its improved consistency, acquiring nut flavour, perfect vitamin and biologically active substances' content which contributes to the increase in the paste's nutritive value and to the improvement in its organoleptic properties
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