STUDY OF QUALITY AND SAFETY PARAMETERS OF LIVER PASTES WITH AUBERGINE POWDER
Oksana Dzyundzya, Valentyna Burak, Іrina Ryapolova, Nadiia Voievoda, Mariya Shinkaruk, Artem Antonenko, Tеtіana Brovenko, Myroslav Kryvoruchko, Galina Tolok, Vitalii Mihailik The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and […]