[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.
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书目信息
出版者
Latvian University of Agriculture
其它主题
Aminoacidos; Acide amine; Proteinas
语言
拉脱维亚语
注释
3 tables
类型
Conference; Non-Conventional
来源
[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
粮农组织大会
Lauksaimniecibas zinatne cela uz 21.gadsimtu, Jelgava (Latvia), Apr 1997
1997-08-15
AGRIS AP