Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/26379
Title: Characteristics of protein preparations
Authors: Fursik, Oksana
Strashynskyi, Igor
Pasichyi, Vasyl
Keywords: білкові преперати
соєві білки
білки з свинячої дерми
порошок сироватки
амінокислотний склад
біологічна цінність
protein preparations
soy proteins
proteins from porcine dermis
whey powder
amino acid composition
biological value
кафедра технології м’яса і м’ясних продуктів
Issue Date: 2016
Citation: Fursik, O. Characteristics of protein preparations / O. Fursik, I. Strashynskyi, V. Pasichny // Central European Congress on Food 2016 — Food Science for Well - being CEFood 2016 : Book of Abstracts. - 23-26 May 2016. — K. : NUFT, 2016. — P. 314.
Abstract: The intake the healthy and essential food components is crucial for a modem man, and among them proteins occupy a very important place. It is meat industry that provides the population with food, which is the main source of protein nutrition.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/26379
Appears in Collections:Матеріали конференцій

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