Practical aspects of using plant protein supplements in meat product technology
Автор: Merenkova S.P., Savostina T.V.
Рубрика: Прикладная биохимия и биотехнологии
Статья в выпуске: 1 т.2, 2014 года.
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The paper concentrates on the development of technologies that enable to get meat products with high nutritional value due to additional sources of protein. The author describes advantages and disadvantages of producing combined products from meat and vegetable protein supplements. The nutritional value and amino acid composition of meat products containing soya protein supplements, as well as functional and technological and organoleptic characteristics of combined meat products are studied.
Soya proteins, functional and technological properties, protein isolate, half-finished meat products, nutritional value, biological value, essential amino acids, smoked and cooked products
Короткий адрес: https://sciup.org/147160690
IDR: 147160690
