Expanding the range of fortified meat products through the targeted combination of raw materials of animal and vegetable origin
Aleksander Borisenko,
Yassin Uzakov,
Ekaterina Greseva
et al.
Abstract:The problem of providing the population with a full-fledged balanced diet is currently quite acute worldwide. Therefore, one of the main tasks is to expand the range of fortified and functional food products, including those with prebiotic effects. The article presents the results of developing fortified boiled sausages, liver pates, and chopped semi-finished products, which have high consumer properties, nutritional and biological value, organoleptic characteristics, and a balanced nutritional composition. Th… Show more
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