Aminoskabju kvalitativais un kvantitativais sastavs kombinetos partikas produktos.
1997
Jakubaite M.
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
其它主题
Aminoacidos; Acide amine; Proteinas
语言
拉脱维亚语
注释
3 tables. AVAILABILITY: Fundamental Library, Latvian University of Agriculture, 2 Liela Street, Jelgava LV 3001 - Latvia. E-mail: [email protected]
翻译的标题
英语.
[Qualitative and quantitative composition of amino-acids in combined food products]. [Latvian]
类型
Monograph; Conference Paper; Conference Part; Conference Proceedings; Non Conventional; Non-Conventional
粮农组织大会
Lauksaimniecibas zinatne cela uz 21.gadsimtu. Jelgava (Latvia). Apr 1997.
团体作者
Latvian University of Agriculture, Jelgava (Latvia). Food Technology Dept.
2012-11-15
AGRIS AP