Open AccessTECHNOLOGY AND CHARACTERISTICS OF SEMI-FINISHED PRODUCTS CONTAINING MINCED MEAT AND ENRICHED WITH THE PREBIOTIC LACTULOSE
Author(s) -
Alexey Aleshkov,
Mikhail Ivashkin,
Vasily Sinyukov,
Zhan Chimitdorzhiev
Publication year - 2022
Publication title -
international journal of ecosystems and ecology science
Language(s) - English
Resource type - Journals
ISSN - 2224-4980
DOI - 10.31407/ijees12.359
Subject(s) - prebiotic , lactulose , food science , chemistry , biochemistry