Zobrazeno 1 - 3
of 3
pro vyhledávání: '"canned pate"'
Publikováno v:
Известия ТИНРО, Vol 202, Iss 4, Pp 957-969 (2023)
Nutritional and biological value and the dietary lipid indices are determined for 2 recipes of pate canned food from japanese sardine Sardinops melanostictus (sardine-iwashi). The first recipe uses the fish and vegetable raw materials, but the second
Externí odkaz:
https://doaj.org/article/64159f9c9e3241a1911a17c767bf89be
Autor:
Tatyana A. Davletshina, Lidiya V. Shulgina, Nadezhda V. Dolbnina, Zinaida P. Shvidkaya, Galina I. Zagorodnaya, Elena A. Solodova, Konstantin G. Pavel
Publikováno v:
Известия ТИНРО, Vol 177, Iss 2, Pp 275-286 (2014)
Parameters of food safety and food and biological value are tested for muscular tissue of small-sized pacific saury stored under temperature of minus 30 °C and minus 18 °C. The muscular tissue contains 21.0-22.1 % of proteins and 10.6-11.8 % of lip
Externí odkaz:
https://doaj.org/article/539f617981d740b98aa0fc300f7b3c56
Publikováno v:
Здоровье человека, теория и методика физической культуры и спорта; № 4(15) (2019): Здоровье человека, теория и методика физической культуры и спорта; 235-243
Health, physical culture and sports; No 4(15) (2019): Health, Physical Culture and Sports; 235-243
Health, physical culture and sports; No 4(15) (2019): Health, Physical Culture and Sports; 235-243
Meat and meat products play a vital role in human nutrition and health. They arevalued and sought both in terms of their nutritional and taste qualities, and in terms of theirbiological value. Meat is a rich of protein, including essential amino acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=altaiap_____::d1e8231b7ce798ef43112291b7d61f53
http://journal.asu.ru/zosh/article/view/7102
http://journal.asu.ru/zosh/article/view/7102