Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2072-2389

SEPTEMER 2012 (published: 01.09.2012)

Number 2(14)

Home > Issue > Development of structure and technology of fused cheese products with regulated fatty acid composition

UDC 637.182

Development of structure and technology of fused cheese products with regulated fatty acid composition

Arsenyeva T.P., Lotysh N.S.

The inclusion of fish and meat as a raw material in composition of fused cheese entails product’s enrichment with macro- and micronutrients, saturated fatty acids, which plays important plastic, protective and regulatory role in organism. Their deficiency in food leads to disruption of meta-bolism.
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Keywords: nutrition, fused cheese product, fish.

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