technology, sterilization, meat, pate, heat treatment, food products.


The results of technological features, flow lines and modes of sterilization of meat pastes are given. Thanks to the development of a new method of aseptic canning, it became possible to intensify the heat treatment of the product and, as a result, to red


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How to Cite

Федорив, В., & Прилипко, Т. (2022). EVALUATION OF THE PRODUCTION TECHNOLOGY OF MEAT PASTE. Modern Engineering and Innovative Technologies, 1(22-01), 64–71. https://doi.org/10.30890/2567-5273.2022-22-01-007




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