Technology development approaches substantiation for meat-vegetable compositions to produce pastes with functional orientation sold by weight
Автор: Kalenik T.K., Dotsenko S.M., Kupchak D.V.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 10, 2012 года.
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Technological approaches for producing protein-carbohydrate products, containing relatively great amount of physiologically valuable nutrients: vitamins, ballast substances are suggested by the authors. Use of these products in the recipes for rabbit meat pastes sold by weight contributes to the paste quality, its nutritional and metabolic characteristics increase.
Meat-vegetable compositions, technology development, pastes with functional orientation
Короткий адрес: https://sciup.org/14082071
IDR: 14082071