OPTIMIZATION OF “MEAT LOAF” MEAT PRODUCT FORMULATION
Saule Abimuldina, Nadezhda Koftanyuk
Pages: 237-242 Published: 31 May 2015
Views: 1,787 Downloads: 571
Abstract: The article describes basic criteria for optimization of formulation – nutrition and biological value, physiological rate of consumption, and therapeutic and preventive effect in gastrointestinal diseases and diseases of musculoskeletal system.
Keywords: formulation, production process layout, food and biological value