AMINOACID COMPOSITION OF PÂTÉ BASED ON MARAL MEAT AND PROTEIN ENRICHER
Improvement of food quality and developing nutritious food by adopting new technologies and methods is one of the key factors in designing new formulations of food products. In this paper the amino acid composition of the pate, including the red deer meat (maral meat), protein enricher and beans, wa...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2015-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/39/11.pdf |