ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

THE DEVELOPMENT OF MEAT AND PLANT BASED PАtЕ (PASTE) TECHNOLOGY FOR HEALTHY DIET

Abstract
The technology of making pastes on the basis of horse-flesh has been developed, the percentage parity of the forcemeat and vegetative component has been selected, the β-carotene content has been defined, and the analysis of fatty acid and amino acid composition has been carried out.
Keywords
Meat pastes, pumpkin, horse-flesh, functional products, β-carotene, the allergenic factor
REFERENCES
  1. Нормы физиологических потребностей в энергии и пищевых веществах для различных групп населения Российской Федерации. Разд. «Рациональное питание»: МР 2.3.1.2432-08. - Введ. 18.12.2008. - М.: Изд-во стандартов, 2008. - 38 с.
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