International Scientific Publications
© 2017 Science Events Ltd
Terms of use
Choose language English French Russian Bulgarian

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: 1041
Downloads: 286
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
Download full text

Back to the contents of the volume