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Materials, Methods & Technologies, Volume 9, 2015

OPTIMIZATION OF “MEAT LOAF” MEAT PRODUCT FORMULATION
Saule Abimuldina, Nadezhda Koftanyuk
Pages: 237-242
Published: 31 May 2015
Views: 1282
Downloads: 379
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
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