Development of new types of functional meat and vegetable semi-finished products with prebiotic effect
Currently, the development of functional food products of a preventive orientation, including for personalized nutrition, adequately providing the human body with the main sources of essential substances – essential amino acids, fatty acids, vitamins, micro-, macroelements and dietary fibers, is of...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2023-01-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1405 |
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