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: 1,880 Downloads: 582
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