Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/27486
Title: Advantages of combination protein preparation in technology of balanced product
Authors: Fursik, Oksana
Strashynskyi, Igor
Pasichyi, Vasyl
Keywords: білкові препарати
композиція
раціональне співвідношення
амінокислотний склад
protein preparations
composition
rational ratio
amino acid composition
кафедра технології м’яса і м’ясних продуктів
Issue Date: 2017
Citation: Fursik, O. Advantages of combination protein preparation in technology of balanced product / O. Fursik, I. Strashynskyi, V. Pasichnyi // Youth scientific achievements to the 21st century nutrition problem solution : 83 International scientific conference of young scientist and students, April 5-6. – K. : NUFT, 2017. – P. 1. – P. 336.
Abstract: Information on the rational ratio of plant and animal origin proteins to balance the amino acid composition of the food compositions was presented. For determination of rational ratio of protein preparations have used information about amino acid composition the proteins of plant origin (soy, peas, sunflower, etc.) and animal origin (beef and pork skins, dried whey, blood proteins, milk, eggs, egg albumin and blood plasma) available on the market.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/27486
Appears in Collections:Тези доповідей

Files in This Item:
File Description SizeFormat 
t2.pdf2.34 MBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.