[Qualitative and quantitative composition of amino-acids in combined food products]
1997
Jakubaite, M. (Latvian University of Agriculture, Jelgava (Latvia). Food Technology Dept.)
The aim of the given research was to create new combined food products in which part of the milk fat content is substituted by plant oil as well as reducing the total fat content, albumins of plant and animal origin are added. Six new food products have been worked out. Chemical data of the recipes are presented in table 1. In the first five recipes the composition and content of total and free amino-acids have been determined and are presented in tables 2-3.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
الناشر
Latvian University of Agriculture
مواضيع أخرى
Aminoacidos; Acide amine; Proteinas
اللغة
لاتفيا
ملاحظة
3 tables
النوع
Conference; Non-Conventional
المصدر
[The agricultural science on the way to the 21 century], Latvian University of Agriculture, Jelgava (Latvia).- Jelgava (Latvia): Latvian University of Agriculture, 1997. p. 127-129
مؤتمر المنظمة
Lauksaimniecibas zinatne cela uz 21.gadsimtu, Jelgava (Latvia), Apr 1997
1997-08-15
AGRIS AP
مزود البيانات
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