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Improving the technology of functional meat pates from different types of raw meat products
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FARIDA SMOLNIKOVA, BIBIGUL ABILMAZHINOVA, BAKYTZHAN SAKHAYEV, UKHRA ABDISHEVA, NATALYA NOVIKOVA, VALENTINA YAKUNINA, MARGARITA ZEMTSOVA, EKATERINA STRIGULINA
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| Abstract:
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The modern approach of nutrition science presents increased demands on food products, taking into account
not only its energy value, but also the presence of components necessary for human health (a complex of
biologically active substances, dietary fibers, pectin substances, organic acids, minerals, etc.), which have
immunostimulatory, radioprotective, preventive and healing properties. Due to the known shortage of raw
meat materials, meat industry experts are conducting research in replacing meat with protein-containing raw
materials and protein preparations close in quality to meat protein.
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immunity of the nasal mucosa, nasal cavity, premature infants
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| DOI:
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