Vegetable oils utilization in the recipes of meat pates

dc.contributor.authorTopchiy, Oksana
dc.contributor.authorKotlyar, Eugene
dc.date.accessioned2017-06-14T07:22:27Z
dc.date.available2017-06-14T07:22:27Z
dc.date.issued2013
dc.description.abstractThe main problem is the creation of products with high nutritional and biological value. Also quite common problems such as lack of fiber mikronutriyentyiv (vitamins, minerals, fatty acids, etc.), unbalanced nutrition in Ukraine. Abnormalities in the structure of food involves the need for functional foods, including functional meat products.uk_UA
dc.identifier.citationTopchiy, O. Vegetable oils utilization in the recipes of meat pates / O. Topchiy, E. Kotlyar // Ukrainian Journal of Food Science. – 2013. – Vol. 1, Is. 2. - P. 204–209.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/25512
dc.subjectmeatuk_UA
dc.subjectpatesuk_UA
dc.subjectoilsuk_UA
dc.subjectrecipesuk_UA
dc.subjectм'ясоuk_UA
dc.subjectпаштетиuk_UA
dc.subjectоліїuk_UA
dc.subjectрецептуриuk_UA
dc.subjectмясоuk_UA
dc.subjectпаштетыuk_UA
dc.subjectмаслаuk_UA
dc.subjectрецептурыuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.titleVegetable oils utilization in the recipes of meat patesuk_UA
dc.typeArticleuk_UA

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