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