Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles

Analysis of the efficiency of production of whole-muscle turkey products with vegetable sprinkles

Human health is largely determined by the nature, level and structure of nutrition. A promising direction in the development of new food products is the expansion of the base of used ingredients used to partially replace meat raw materials with vegetable ones, in order to maximize the saturation of...

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Bibliographic Details
Main Authors: I. E. Gorlov, S. E. Bozhkova, A. R. Nichiporova, Y. D. Danilov, M. I. Slozhenkina, E. A. Romanenko
Format: Article
Language:English
Published: The V.M. Gorbatov All-Russian Meat Research  Institute 2022-01-01
Series:Теория и практика переработки мяса
Subjects:
whole-muscle baked goods
turkey meat
glimalask
chickpeas
sesame
paprika
vegetable crumbles
fortified foods
Online Access:https://www.meatjournal.ru/jour/article/view/199
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https://www.meatjournal.ru/jour/article/view/199

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