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Основи переробки продукції тваринництва в домашніх умовах

Authors: Kovalchuk, V.; Slavov, V.; Kryvyi, M.; Kalchuk, L.; Bidenko, V.; Verbelchuk, S.;

Основи переробки продукції тваринництва в домашніх умовах

Abstract

A training manual prepared by the program on discipline "Technology of processing of livestock products" (2001). The textbook describes the nutritional value of meat of different species of animals and birds, fish, and eggs, as well as their processing in the home. In addition, given useful tips on methods of slaughtering animals and poultry. Of particular interest are the methods of storage of animal products. Provides recipes for sausages, smoked meats, dishes with meat, poultry, fish and eggs.

Учебное пособие подготовлено согласно программы по дисциплине «Технология переработки продукции животноводства» (2001 г.). В учебном пособии описаны пищевую ценность мяса различных видов животных и птицы, рыбы и яиц, а также их переработку в домашних условиях. Кроме того, даны полезные советы по методам убоя животных и птицы. Особый интерес представляют способы хранения продуктов животноводства. Приведены рецепты приготовления колбас, копченостей, блюд из мяса животных, птицы, рыбы и яиц.

Навчальний посібник підготовлений згідно програми з дисципліни «Технологія переробки продукції тваринництва» (2001 р.). У навчальному посібнику описано харчову цінність м'яса різних видів тварин і птиці, риби та яєць, а також їх переробку в домашніх умовах. Крім того, дано корисні поради по методах забою тварин і птиці. Особливий інтерес становлять способи зберігання продуктів тваринництва. Наведено рецепти приготування ковбас, копченостей, страв із м'яса тварин, птиці, риби і яєць.

Country
Ukraine
Keywords

сировина, м'ясо, pork, яйця, переработка мясного сырья, meat, свинина, птиця, eggs, lamb, raw, quality control, processed meat, fish, рыба, poultry, баранина, processed raw meat, яйца, переробка м'ясної сировини, контроль качества, beef, риба, сырье, яловичина, птица, мясо, переработка мяса, контроль якості, переробка м'яса, говядина

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  • citations
    This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    0
    popularity
    This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
    Average
    influence
    This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    Average
    impulse
    This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
    Average
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citations
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
Average
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