OPTIMIZATION OF “MEAT LOAF” MEAT PRODUCT FORMULATION

Saule Abimuldina; Nadezhda Koftanyuk

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Materials, Methods & Technologies 2024, 26th International Conference

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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: 2,356
Downloads: 604

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

Cite this article: Saule Abimuldina, Nadezhda Koftanyuk. OPTIMIZATION OF “MEAT LOAF” MEAT PRODUCT FORMULATION. Journal of International Scientific Publications: Materials, Methods & Technologies 9, 237-242 (2015). https://www.scientific-publications.net/en/article/1000770/

© 2023 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.

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