Research of compositions of amino acids, fatty acids and minerals in meat pate with addition of meat-and-bone paste
This article analyses the nutritional value of meat pate produced with the addition of meat-and-bone paste obtained from chicken bones. In the test samples of the pate, 20% of the poultry meat was replaced with the meat-and-bone paste. The comparative characteristic of the chemical, amino acid, fatt...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2022-04-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/211 |
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