Abstract
The article is about the bone residue compositions analysis obtained from low-value poultry parts processing via the mass-metric parameters, chemical, fractional, amino acid, fatty acid, and mineral contents. The conditions for obtaining protein concentrate by the thermal method and low-temperature fractionation are reasoned and mathematically interpreted. Their proved high biological and nutritional value, identical taste and aroma properties, physiological usefulness and harmlessness allow recommending the invented products as a basis for the dry soups production, including the “premium” class.
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