Quantitative and qualitative amino acid composition of extracts from meat and secondary products of dairy production
Автор: Korolkova Anna Ivanovna, Krotova Maria Georgievna, Grishaeva Irina Nikolaevna, Nepriyatel Alexei Anatolievich, Belozerskih Ivan Sergeyevich
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Пищевые технологии
Статья в выпуске: 9, 2024 года.
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The aim of the study is to determine the amino acid composition of extracts from meat hydrolyzed with buttermilk, cheese whey and curd whey.
Meat, curd whey, cheese whey, buttermilk, extraction, amino acid, quantitative composition, qualitative composition
Короткий адрес: https://sciup.org/140307208
IDR: 140307208 | DOI: 10.36718/1819-4036-2024-9-179-184
Статья научная
