Open AccessРАЗРАБОТКА ТЕХНОЛОГИИ ПРОИЗВОДСТВА НОВОГО МЯСНОГО ПРОДУКТА ИЗ ИНДЮШАТИНЫ С ИСПОЛЬЗОВАНИЕМ ГРЕЧНЕВОЙ МУКИ
Author(s) -
E.L. Sahakyan,
H.N. Matosyan,
E.B. Balayan
Publication year - 2022
Publication title -
agriscience and technology
Language(s) - English
Resource type - Journals
ISSN - 2579-2822
DOI - 10.52276/25792822-2022.1-113
Subject(s) - biological value , preservative , food science , value (mathematics) , product (mathematics) , nutrient , business , biology , mathematics , ecology , geometry , statistics
Getting the necessary nutrients during the food intake is of vital importance for children’s growth and development. This is particularly true for the schoolchildren whose food ration hardly contains any food product with high biological value when eating during the breaks. Thus, we recommend a new range of organic meat product with high biological value and without any preservative agents.
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