AMINO ACID COMPOSITION OF ENRICHED PRODUCTS FROM POULTRY MEAT TO BABY FOOD
Abstract
The article presents the results of research work on the study of amino acid composition of new species enriched with biologically valuable functional ingredients of poultry meat products (semi-finished products of chopped, ham, pate sausages) for feeding children of preschool and school age.
It is established that the studied products are characterized by amino acid balance that testifies to their high biological value.
About the Authors
S. Gordynets
Institute for Meat and Dairy Industry
Belarus
Belarus
T. Kusonskaya
Institute for Meat and Dairy Industry
Belarus
Belarus
References
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Review
For citations:
Gordynets S., Kusonskaya T. AMINO ACID COMPOSITION OF ENRICHED PRODUCTS FROM POULTRY MEAT TO BABY FOOD. Topical Issues of Processing of Meat and Milk Raw Materials. 2017;(12):159-163. (In Russ.)
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