Determination of the biological value of minced semi-finished products with a complex food additive by the enzymatic method
Providing the population with protein products of animal origin is becoming an increasingly difficult task at present. Therefore, the development of new meat products using animal protein is quite relevant. One of the criteria for determining the biological value of a product is the degree of its di...
| Автори: | , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
National University of Life and Environmental Sciences of Ukraine
2021-02-01
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| Серія: | Тваринництво та технології харчових продуктів |
| Предмети: | |
| Онлайн доступ: | https://animalscience.com.ua/en/journals/tom-12-1-2021/viznachyennya-biologichnoyi-tsinnosti-sichyenikh-napivfabrikativ-z-komplyeksnoyu-kharchovoyu-dobavkoyu-fyermyentativnim-myetodom |