Evaluation of organoleptic indicators of fried mushrooms depending on the duration of temperature influence

ISSN: 2524-0714

Please use this identifier to cite or link to this item: http://elar.tsatu.edu.ua/handle/123456789/13871

Full metadata record

DC Field	Value	Language
dc.contributor.author	Rudakova, A. A.	-
dc.date.accessioned	2021-05-20T07:56:48Z	-
dc.date.available	2021-05-20T07:56:48Z	-
dc.date.issued	2020	-
dc.identifier.uri	http://elar.tsatu.edu.ua/handle/123456789/13871	-
dc.description.abstract	The aim of the work was to determine the optimal time of heat treatment during the preparation of the dish "mushrooms fried with soy sauce and sour cream" for three types of mushrooms: lung oyster Pleurotus pulmonarius (Fr.) Quél. and new for the Ukrainian market - golden oyster mushroom (Pleurotus citrinopileatus Singer) and beech mushroom (Hypsizygus tessellatus (Bull.) Singer,), known as "buna shimeji".	uk
dc.language.iso	en	uk
dc.publisher	ТДАТУ	uk
dc.relation.ispartofseries	Матеріали VIII Всеукраїнської науково-технічної конференції магістрантів і студентів ТДАТУ за підсумками наукових досліджень 2020 року (Мелітополь, листопад 2020 р.). Кафедра іноземної мови;С. 66-67	-
dc.subject	mushroom raw materials are processing	uk
dc.subject	species of mushroom	uk
dc.subject	the optimal time of heat treatment	uk
dc.title	Evaluation of organoleptic indicators of fried mushrooms depending on the duration of temperature influence	uk
dc.type	Working Paper	uk
Appears in Collections:	Публікації студентів

Files in This Item:

File	Description	Size	Format
Rudakova A. 2020.pdf		79.22 kB	Adobe PDF	View/Open