INCREASING NUTRITIONAL VALUE OF CHOPPED MEAT SEMI-FINISHED PRODUCTS BY ADDING SEEDS QUINOA

The articles tudy the process of increasing the nutritional and biological value of minced meat semi-finished products. The directions of improving the quality of minced semi-finished meat products based on vegetable origin additives are considered. One of the promising biologically active substan...

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Autor principal: Sokolova E.B.
Formato: article
Lenguaje:EN
RU
UK
Publicado: Uman National University of Horticulture 2021
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Acceso en línea:https://doaj.org/article/07bdc4e2645f45c6af556912a7c2c5a7
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