Development of meat based product fortified with dietary fiber

A tétel rövid nézete
dc.contributor.advisorMáthé, Endre
dc.contributor.authorSergelen, Enkhzul
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2020-11-10T12:26:08Z
dc.date.available2020-11-10T12:26:08Z
dc.date.created2020-10
dc.description.abstractThis study explores the chemical analysis, cooking characteristics, shear toughness, firmness and organoleptic test of the dietary fiber enriched meat product. There are 5 different samples with different concentrations of dietary fiber are tested for each Frankfurter and Debreceni csemege sausages.hu_HU
dc.description.courseFood engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent38hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/298237
dc.language.isoenhu_HU
dc.subjectmeat productshu_HU
dc.subjectdietary fiberhu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleDevelopment of meat based product fortified with dietary fiberhu_HU
Fájlok
Gyűjtemények
Theses (MÉK)