Zobrazeno 1 - 3
of 3
pro vyhledávání: '"S. N. Kidyaev"'
Publikováno v:
Теория и практика переработки мяса, Vol 7, Iss 1, Pp 58-65 (2022)
In the current circumstances, trends in nutrition of a person striving to lead a healthy life-style require intake of meat products with the reduced energy value, minimal amounts of fat, increased protein mass fraction, presence of substances improvi
Externí odkaz:
https://doaj.org/article/649287e5c4e24c66a2119c7f9d8b4a74
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 4, Pp 219-225 (2022)
From the technological point of view, the presence of fat in food products gives them the necessary consistency and supports the output value. Meat products are characterized by high levels of animal fat and sodium chloride, often resulting in cardio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::56ea502294e7e9ff6cf68c5121e3bbb6
https://www.vestnik-vsuet.ru/vguit/article/view/2935
https://www.vestnik-vsuet.ru/vguit/article/view/2935
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 2, Pp 72-78 (2021)
The blood of slaughtering animals is a valuable raw material for the production of a wide range food, medical and technical products. Domestic and foreign scientists have proved that the blood is a high-value raw material and also has specific therap
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::3af983b3ab043d5f0c4a74546288b8af
https://www.vestnik-vsuet.ru/vguit/article/view/2758
https://www.vestnik-vsuet.ru/vguit/article/view/2758