Rational use of broiler chicken by-products and coagulated melange in the production of pates for healthy nutrition of the population of the regions of the Russian Federation
The article is devoted to the development of a new type of enriched pate based on chicken liver and coagulated egg melange. The theoretical review studies the nutritional value of the main and additional raw materials used to produce pates, provides data on the nutritional value of the enriching raw...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/32/bioconf_esdca2025_01033.pdf |
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