Abstract
The article presents the data on the effect of functional additives in semi-finished products from minced turkey meat for baby food. The influence of rye bran on the properties of meat products was studied, and new scientific quality indicators for the selected product category were established.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
