Implementing of technologies of meat products for special nutrion

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dc.contributor.authorHaranovska, Viktoriya
dc.contributor.authorGalenko, Oleg
dc.date.accessioned2017-07-12T08:26:42Z
dc.date.available2017-07-12T08:26:42Z
dc.date.issued2017
dc.description.abstractThe aging process is accompanied by changes in the body that affect the processes of perception and digestion, as well as the physiological needs for nutrients and energy. These changes include: reduction of taste and smell; changes in the dental arcade (loss of teeth and dentures substandard); inflammation of the oral mucosa; reduced secretion of saliva; dry mouth and decreased taste sensation caused by drugs; reduced secretion of hydrochloric acid in the stomach, affecting the absorption of calcium, vitamin B12; decrease in kidney function that affects the excretion of drugs and maintaining normal water-salt metabolism and others.uk_UA
dc.identifier.citationGalenko, O. Implementing of technologies of meat products for special nutrion / O. Galenko, V. Garanovska // Youth Scientific Achievements to the 21st Century Nutrition Problem Solution : вook of abstracts 83 International scientific conference of young scientists and students, 5-6 April 2017. - Kyiv : NUFT, 2017. - Р. 25uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/25754
dc.language.isoenuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.subjectdigestionuk_UA
dc.subjectdietuk_UA
dc.subjectmeat productsuk_UA
dc.subjectтравленняuk_UA
dc.subjectраціон харчуванняuk_UA
dc.subjectм’ясні продуктиuk_UA
dc.subjectпищеварениеuk_UA
dc.subjectрацион питанияuk_UA
dc.subjectмясные продуктыuk_UA
dc.titleImplementing of technologies of meat products for special nutrionuk_UA
dc.typeThesisuk_UA

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