THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEAT

THE DEVELOPMENT OF TECHNOLOGY AND FORMULATION OF MEAT PASTE OF TURKEY MEAT

The article presents the technology of production of protein-vegetable additives, technology of meat and vegetable pate.In the meat pate, the nutritional and biological value was studied, which was compared with the control sample.Analysis of experimental data shows that the number of essential amin...

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Bibliographic Details
Main Authors: A. S. Kambarova, A. N. Nurgazezova, M. B. Rebezov, ZH. K. Moldabaeva, G. N. Nurymkhan, ZH. M. Atambayeva, E. ZH. Arinova
Format: Article
Language:English
Published: Almaty Technological University 2021-01-01
Series:Алматы технологиялық университетінің хабаршысы
Subjects:
күркетауық еті
паштет
амин қышқылдық құрамы
витаминдік құрамы
өсімдік-ақуыз қоспасы
экструдирлеу
биологиялық құндылығы
химиялық құрамы
мясо индейки
аминокислотный состав
витаминный состав
растительно-белковая добавка
экструдирование
биологическая ценность
химический состав
turkey meat
pate
amino acid composition
vitamin composition
vegetable protein additive
extrusion
biological value
chemical composition
Online Access:https://www.vestnik-atu.kz/jour/article/view/221

Internet

https://www.vestnik-atu.kz/jour/article/view/221

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