SELECTION OF THE COMPONENT COMPOSITION OF A NEW TYPE OF MEAT-BASED PRODUCT
Nadezhda Koftanyuk, Saule Abimuldina
Pages: 243-250
Publié: 31 May 2015
Vues: 3,742
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Résumé: 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.
Mots-clés : meat product, bio comparability, therapeutic and preventive effect
Citer cet 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/
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