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/