Formulating the chopped half-finished goods of functional purpose on the meat and plant raw material basis
Автор: Sharipova T.V., Mandro N.M.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 8, 2012 года.
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Substantiation and development of the meat and plant chopped half-finished goods technology for the hero-healthy diet is given in the article by the authors. Meat raw material part substitution for the optimum quantity of pea meal, pearl barley and vegetable cultures is considered to be possible.
Meat and plant raw materials, veal, pea meal
Короткий адрес: https://sciup.org/14082572
IDR: 14082572
Статья научная