[The investigation of amino acid content of proteins in poultry paste manufactured according to the new technology]
2002
Vasilenko, Z. | Andreeva, I. (Mogilev State Technological Inst. (Belarus))
Investigated poultry paste is produced of chicken neck and broiler chicken carcasses according to the new technology. The research includes analysis of protein content in paste as well as the calculation of amino acid score, utility index, amino acid content factor and confronted surplus amino acid index.
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Библиографическая информация
Издатель
FFT
Нумерация страниц
p. 109-115
Другие темы
Investigacion; Pate de viande; Aminoacidos; Tecnologia de los alimentos; Proteinas; Acide amine
Язык
Русский
Примечание
Summaries (En, Ru)
4 tables; 2 ref.
ISBN Международный стандартный книжный номер
9984-596-42-7
Переведенный заголовок
Issledovanie aminokislotnogo sostava belkov past kurinykh, vyrabotannykh po novoj tekhnologii
Тип
Summary; Conference
Источник
[New trends in the production of quality food. Reports of the International Scientific Conference], Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): FFT, 2002.- ISBN 9984-596-42-7. 217 p.
Конференция
Starptautiska zinatniski praktiska konference: Jaunakas tendences kvalitativas partikas razosana, Jelgava (Latvia), 25 Mar 2002
2002-08-15
AGRIS AP
Поставщик данных
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