publication . Article . 2015

Increasing the biological value of dietary cutlets

SYZDYKOVA L.S.; DIKHANBAYEVA F.T.; BAZYLHANOVA E.CH;
Open Access Russian
  • Published: 01 Jan 2015 Journal: Символ науки (issn: 2410-700X, Copyright policy)
  • Publisher: Общество с ограниченной ответственностью «Омега сайнс»
Abstract
Relevance of work: meat products are the main source of the proteins, necessary for activity of the person. In this article is determined the biological value of the cutlets with dietary properties. The purpose of this work is development of the production technology of dietary cutlets in branches of public catering and determination of their biological value. As a result of work dietary cutlets with the increased biological value due to addition of oatmeal are received.
Powered by OpenAIRE Open Research Graph
Any information missing or wrong?Report an Issue