title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¼ÑÑÐ° Ð¿ÑÐ¸ÑÑ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¾Ð±Ð¾Ð³Ð°ÑÐ°ÑÑÐ¸Ñ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Formation of consumer properties of semi-finished products based on poultry meat using enriching additives
Creators: name: Ð¡Ð°Ð³Ð°Ð¹Ð´Ð°ÐºÐ¾Ð²ÑÐºÐ°Ñ, ÐÐ»Ð¸Ð·Ð°Ð²ÐµÑÐ°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2019
Subjects: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ
Ð¼ÑÑÐ½ÑÐµ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ
Ð¼ÑÑÐ¾ Ð¿ÑÐ¸ÑÑ
ÑÐ¾ÑÐ¼Ð¾Ð²Ð°Ð½Ð½Ð°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
Ð¾Ð±Ð¾Ð³Ð°ÑÐ°ÑÑÐ¸Ðµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
ÑÐµÐ¼ÐµÐ½Ð° Ð»ÑÐ½Ð°
ÐºÐ°ÑÐµÑÑÐ²Ð¾
Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÑ
ÑÐ¸ÑÐ½ÐµÑ-Ð¸Ð½Ð´ÑÑÑÑÐ¸Ñ

description: Ð¦ÐµÐ»ÑÑ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð¸Ð»Ð¾ÑÑ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¼ÑÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸. Ð Ð°Ð±Ð¾ÑÐ° ÑÐ¾ÑÑÐ¾Ð¸Ñ Ð¸Ð· ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ñ, Ð²Ð²ÐµÐ´ÐµÐ½Ð¸Ñ, 4 ÑÐ°Ð·Ð´ÐµÐ»Ð¾Ð², Ð·Ð°ÐºÐ»ÑÑÐµÐ½Ð¸Ñ, ÑÐ¿Ð¸ÑÐºÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð½Ð¾Ð¹ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ, 3 Ð¿ÑÐ¸Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹. ÐÐ°Ð¶Ð´ÑÐ¹ ÑÐ°Ð·Ð´ÐµÐ» ÑÐ¾Ð¿ÑÐ¾Ð²Ð¾Ð¶Ð´Ð°ÐµÑÑÑ Ð²ÑÐ²Ð¾Ð´Ð°Ð¼Ð¸. Ð Ð¿ÐµÑÐ²Ð¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÐ½Ð° ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð². ÐÑÐ¾ÑÐ¾Ð¹ ÑÐ°Ð·Ð´ÐµÐ» Ð¿Ð¾ÑÐ²ÑÑÐµÐ½ Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ ÑÑÐ½ÐºÐ°, Ð°Ð½Ð°Ð»Ð¸Ð·Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¸ Ð²ÑÑÐ²Ð»ÐµÐ½Ð¸Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ Ð² ÑÐµÐ³Ð¼ÐµÐ½ÑÐµ Ð¼ÑÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð². ÐÐ»Ð°Ð½Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°, Ð²ÑÐ±Ð¾Ñ Ð¾Ð±ÑÐµÐºÑÐ¾Ð² Ð¸ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¾ÑÑÐ°Ð¶ÐµÐ½Ñ Ð² ÑÑÐµÑÑÐµÐ¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð½Ð¾Ð²Ð¾Ð¹ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½Ð¾Ð¹ Ð¾Ð¼ÐµÐ³Ð°-3 Ð¶Ð¸ÑÐ½ÑÐ¼Ð¸ ÐºÐ¸ÑÐ»Ð¾ÑÐ°Ð¼Ð¸ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¿Ð¾ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼, ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼ Ð¿ÑÐ¸Ð²ÐµÐ´ÐµÐ½Ñ Ð² ÑÐµÑÐ²ÐµÑÑÐ¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ. ÐÐ°Ð½Ñ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð´Ð»Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ Ð½Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ° Ð¿Ð¾Ð²ÑÑÐµÐ½Ð½Ð¾Ð¹ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð² ÑÐ¸ÑÐ½ÐµÑ-Ð¸Ð½Ð´ÑÑÑÑÐ¸Ð¸.
description: The purpose of the final qualifying work was the formation of consumer properties and examination of the quality of meat semi-manufactures of increased nutritional value.
The work consists of the content, introduction, 4 sections, conclusion, list of references, 3 applications. Every section is followed by conclu-sions. The first section describes the characteristics of merchandising and examination of the quality of semi-finished products.
The second section is devoted to the study of the market, the analysis of the range and the identification of consumer preferences in the segment of meat products.
The planning of the experiment, selection of objects and methods of research are reflected in the third section.
The results of the study of new omega-3-rich fatty acid products on organoleptic, physico-chemical and microbiological parameters are given in the fourth section.
Recommendations for the use of a new product of increased nutri-tional value in the fitness industry are given.