Development of boiled sausage technology using vegetable raw ingredients
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چکیده
منابع مشابه
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متن کاملBarriers and facilitators to cooking from 'scratch' using basic or raw ingredients: A qualitative interview study.
BACKGROUND Previous research has highlighted an ambiguity in understanding cooking related terminology and a number of barriers and facilitators to home meal preparation. However, meals prepared in the home still include convenience products (typically high in sugars, fats and sodium) which can have negative effects on health. Therefore, this study aimed to qualitatively explore: (1) how indivi...
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ژورنال
عنوان ژورنال: Proceedings of the Voronezh State University of Engineering Technologies
سال: 2020
ISSN: 2310-1202,2226-910X
DOI: 10.20914/2310-1202-2020-1-139-144