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АВТОРЫ: 32 Махонина В. Н., Агафонычев В. П., Степанова Г. А., Росликов Д. А., Дмитриенко И. С.
АННОТАЦИЯ: В статье представлены исследования, связанные с процессом получения мясо-яичных полуфабрикатов (подбор компонентов, рецептуры, посол). Разработан состав и технология 16 наименований таких полуфабрикатов с распределением по видам и сортам. Результаты исследований оформлены в виде технических условий: ТУ 10.13.14-144-2347684-2021 «Полуфабрикаты из мяса птицы и яиц».
Authors: Makhonina V.N., Agafonichev V.P., Stepanova G.A., Roslikov D.A., Dmitrienko I.S.
Abstract. The article presents research related to the process of obtaining meat and egg semi-finished products (selection of components, recipes, ambassador). The composition and technology of 16 names of such semi-finished products with distribution by types and grades has been developed. The research results are presented in the form of technical specifications: TU 10.13.14-144-2347684-2021 "Semi-finished products from poultry meat and eggs".