Technology improvement of meat semi-finished products on processing line
Journal Title: «Таврійський науковий вісник» - Year 2018, Vol 100, Issue 2
Abstract
The article outlines the analysis results of the modern technology of meat semi-finished products – pancakes on highly-productive processing line. The experimental studies have determined the optimal parameters of technology process and physicochemical indicators of finished products. The profitability level of these meat semi-finished products processing exceeds 20%.
Authors and Affiliations
О. М. Сморочинський, О. В. Петрова, Л. О. Стріха, О. І. Ващенко
Keywords
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