APPLICATION OF VEGETABLES IN THE COMPOSITION OF MEAT-PLANT SUBSTANCES OF BOVINE ANIMALS IN HEALTHY FOOD

Authors

  • Lyudmila Tishenko National University of Life and Environmental Sciences of Ukraine http://orcid.org/
  • Tatyana Kucenko National University of Life and Environmental Sciences of Ukraine http://orcid.org/

DOI:

https://doi.org/10.30890/2567-5273.2018-05-03-069

Keywords:

meat and vegetable semi-finished products from poultry meat, broccoli, spinach, pumpkin, nutritional value, health nutrition

Abstract

One of the ways to create modern foods with high nutritional value is to combine ingredients of different origins such as vegetables and meat. The subject of the study was the technology of meat and vegetable semi-finished poultry products. In the develop

Metrics

Metrics Loading ...

References

Гащук О.І., Москалюк О.Є. М’ясо-рослинні напівфабрикати – комплексні повноцінні продукти харчування.- Київ.- 2013, 42-46 с.

ТУ9214-403-23476484-01. Изделиякулинарныемясные.

Кишенько І.І. Технологія м’яса і м’ясопродуктів. Практикум: Кишенько І.І., Старчова В.М., Гончарова Г.І. Навч. посіб.- К.:НУХТ, 2010 – 367 с.

ДСТУ 4437:2005 Напівфабрикати м’ясні та м’ясо-рослинні посіченні.

References:

Gashchuk OI, Moskaluk O.E. Meatandvegetablesemi-finishedproducts - complexfull-fledgedfoodproducts. - Kyiv .- 2013.

TU 9214-403-23476484-01. Productsofculinarymeat.

Kishenko I.I.Technologyofmeatandmeatproducts. Workshop: Kishenko I.I., Starchova V.M., Goncharova G.I. Teachingmanual. K.: NUKHT, 2010.

DSTU 4437: 2005 Semi-finishedmeatandmeat-vegetablecuttings.

Published

2017-11-15

How to Cite

Тищенко, Л., & Куценко, Т. (2017). APPLICATION OF VEGETABLES IN THE COMPOSITION OF MEAT-PLANT SUBSTANCES OF BOVINE ANIMALS IN HEALTHY FOOD. Modern Engineering and Innovative Technologies, 3(05-03), 126–129. https://doi.org/10.30890/2567-5273.2018-05-03-069

Issue

Section

Articles