SELECTION OF THE COMPONENT COMPOSITION OF A NEW TYPE OF MEAT-BASED PRODUCT

Nadezhda Koftanyuk; Saule Abimuldina

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Materials, Methods & Technologies 2024, 26th International Conference

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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: 2,386
Downloads: 609

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

Cite this article: Nadezhda Koftanyuk, Saule Abimuldina. SELECTION OF THE COMPONENT COMPOSITION OF A NEW TYPE OF MEAT-BASED PRODUCT. Journal of International Scientific Publications: Materials, Methods & Technologies 9, 243-250 (2015). https://www.scientific-publications.net/en/article/1000771/

© 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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