Scientific basics to develop functional meat pâtés
Larysa Borsolyuk,
Sergii Verbytskyi
Abstract:The problems of providing consumers with healthy nutrition in sufficient quantities are typical for the entire modern world, and specialists are working hard to solve them, trying to harmonize the priorities of nutritional value with the basics of thrifty use of food resources. In this regard, it is important to develop functional food products, the composition and production technology of which rationally correspond to the nutritional needs of certain categories of consumers. The purpose of the article is to … Show more
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