[Optimization of the protein composition of an additive made from blood and milk].
| Autor: | Chirkina TF, Danilova TS, Mironova ES, Gonchikov GG |
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| Jazyk: | ruština |
| Zdroj: | Voprosy pitaniia [Vopr Pitan] 1987 May-Jun (3), pp. 65-7. |
| Abstrakt: | A new protein composition from defibrinated blood and lactic acid paste, prepared from skim milk, has been recommended as a food product. Optimization of protein composition was conducted on the basis of amino acid components and the criterion of "minimal dispersity". |
| Databáze: | MEDLINE |
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