Formation of properties of meat-containing canned food with the use of rabbit meat for children’s and dietary food

Anna Merkulova; Inessa Zachesova; Maria Gorbacheva

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Formation of properties of meat-containing canned food with the use of rabbit meat for children’s and dietary food

机译：使用兔肉为儿童和膳食食品的兔肉类形成含肉罐头食品的性质

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The modern level of knowledge about food products allows them to be developed with specified properties that correspond to a specific purpose. The creation of such products is always a search for a reasonable compromise between the numerous requirements for food products. The article reflects the results of a scientific study devoted to the development of a recipe for canned meat for baby food with a different percentage of rabbit meat and vegetables. Comprehensive studies of the consumer properties of canned food obtained according to one of the author’s recipes were carried out.The obtained data and their analysis made it possible to choose the most optimal option for canned food, which will be in demand and competitive in relation to other types of products in the assortment group.

机译：现代有关食品的知识水平允许它们具有与特定目的对应的指定属性的开发。这些产品的创建始终是在许多食品要求之间进行合理折衷的搜索。该文章反映了一个科学研究的结果，致力于开发用于罐装肉类的婴儿食品的配方，兔肉和蔬菜的不同百分比。根据作者的食谱中获得的罐头食品的消费物质的综合研究。获得的数据及其分析使得可以选择罐头食品的最佳选择，这将是需求和竞争力的关系其他类型的产品在分类组中。

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《E3S Web of Conferences》 |2021年第a期|共8页
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Anna Merkulova; Inessa Zachesova; Maria Gorbacheva;
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Formation of properties of meat-containing canned food with the use of rabbit meat for children’s and dietary food

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