EVALUATION OF THE PRODUCTION TECHNOLOGY OF MEAT PASTE
DOI:
https://doi.org/10.30890/2567-5273.2022-22-01-007Keywords:
technology, sterilization, meat, pate, heat treatment, food products.Abstract
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 redMetrics
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