OPTIMIZATION OF “MEAT LOAF” MEAT PRODUCT FORMULATION
Saule Abimuldina, Nadezhda Koftanyuk
Страницы: 237-242
Опубликовано: 31 May 2015
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Аннотация: The article describes basic criteria for optimization of formulation – nutrition and biological value, physiological rate of consumption, and therapeutic and preventive effect in gastrointestinal diseases and diseases of musculoskeletal system.
Ключевые слова: formulation, production process layout, food and biological value
Цитировать эту статью: Saule Abimuldina, Nadezhda Koftanyuk. OPTIMIZATION OF “MEAT LOAF” MEAT PRODUCT FORMULATION. Journal of International Scientific Publications: Materials, Methods & Technologies 9, 237-242 (2015). https://www.scientific-publications.net/en/article/1000770/
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