SELECTION OF THE COMPONENT COMPOSITION OF A NEW TYPE OF MEAT-BASED PRODUCT
Nadezhda Koftanyuk, Saule Abimuldina
Strony: 243-250
Opublikowano: 31 May 2015
Wyświetlenia: 3,392
Pobrania: 699
Streszczenie: 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.
Słowa kluczowe: meat product, bio comparability, therapeutic and preventive effect
Cytowanie artykułu: 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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