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Materials, Methods & Technologies, Volume 9, 2015

SELECTION OF THE COMPONENT COMPOSITION OF A NEW TYPE OF MEAT-BASED PRODUCT
Nadezhda Koftanyuk, Saule Abimuldina
Pages: 243-250
Published: 31 May 2015
Views: 1,854
Downloads: 580
Abstract: There has been performed a scientifically grounded selection of component composition of a new meat-based product taking into account a bio comparability of ingredients. The product developed possesses therapeutic and preventive effect in anemia, calcium deficiency and gastrointestinal diseases.
Keywords: meat product, bio comparability, therapeutic and preventive effect
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