Computer modeling of a compounding cottage cheese product «Kislinka» with vegetative components
Автор: Kanushina J.A., Kister I.V., Lisin P.A.
Журнал: Вестник Омского государственного аграрного университета @vestnik-omgau
Рубрика: Технические науки
Статья в выпуске: 1 (1), 2011 года.
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High alimentary value of cottage cheese is caused by the raised maintenance in it of vazh th trace substances for an organism, vitamins and amino acids, especially methionine, a lysine. The big maintenance in cottage cheese of mineral substances positively affects a postplenty-nii of tissues and an osteogenesis.
Cottage cheese, trace substances, functional food, vegetative components, alimentary fibers
Короткий адрес: https://sciup.org/142198692
IDR: 142198692
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