About the issue
SEPTEMER 2012 (published: 01.09.2012)
Home > Issue > Development of structure and technology of fused cheese products with regulated fatty acid composition
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.
Read the full article
nutrition, fused cheese product, fish.
191002, St. Petersburg, street. Lomonosova 9, office. 2132
Information 2006-2023, All rights reserved
Development by ITMO University © 2013