Please use this identifier to cite or link to this item:
https://dspace.nuft.edu.ua/jspui/handle/123456789/26379| Title: | Characteristics of protein preparations |
| Authors: | Fursik, Oksana Strashynskyi, Igor Pasichnyi, 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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