Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of...

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Detalles Bibliográficos
Autores principales: Yessimbekov, Zhanibek, Kakimov, Aitbek, Caporaso, Nicola, Suychinov, Anuarbek, Kabdylzhar, Baktybala, Shariati, Mohammad Ali, Baikadamova, Assemgul, Domínguez, Rubén, Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470997/
https://www.ncbi.nlm.nih.gov/pubmed/34574152
http://dx.doi.org/10.3390/foods10092042

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470997/
https://www.ncbi.nlm.nih.gov/pubmed/34574152
http://dx.doi.org/10.3390/foods10092042

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