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In the work an isolate of connective tissue (collagen) was used as a carrier of potassium iodide to increase the retention of iodine introduced into dishes made from turkey meat. Two kinds of dishes, it means cooked meat balls and fried meat balls which after thermal treatment were kept under chilling and frozen conditions were took into account. The selected variants of the thermal treatment have...
In the research the effect of thermal processing in a convection oven on dishes quality was evaluated. The quantitative and qualitative changes of some nutritive values and sensory indices were estimated in comparison with conventional methods of thermal processing. In the study raw materials and dishes of vegetable (sauerkraut and potatoes) and animal origin (cooked and roasted meat, cooked and fried...
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