THE USE OF FOOD ADDITIVES AND INGREDIENTS IN THE IN THE PRODUCTION OF CANNED MEAT AND VEGETABLE PRODUCTS
DOI:
https://doi.org/10.30890/2567-5273.2023-28-01-030Keywords:
dietary fiber, water binding, canned meat and vegetable products, caloric content, body, antioxidants.Abstract
The use of fiber in canned meat and vegetable products, especially when using fatty raw materials, improves organoleptic characteristics, i.e. reduces the taste of fat, and also significantly reduces the cost of finished products. Vegetable fibers are useMetrics
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