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Published on 06 January 2015

FOOD PRODUCTS PROPERTIES INCREASE METHOD USING MILK THISTLE SEED MEAL IN THEIR COMPOSITIO

temiraev R.b., Vityuk l.a., baeva a.a., gusoeva m.t., Kazinets K.I., Valieva R.E.

The studies revealed that milk thistle seed meal introduction into the Bavarian sausages composition (2%) and pasta products (3%) on the raw material mass increases the consumer and detoxical properties of food products.

CityVLADIKAVKAZ
CountryRUSSIA
UDC664.6/.7
Issue2013, № 3(17)
Key wordsheavy metals, milk thistle seed meal, toxics, properties
Number of views (1127)

Categories: Articles, Economic-Problems-of-SDMT

Tags: тяжелые металлы, шрот расторопши, токсиканты, детоксикационные и протекторные свойства

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ISSN 1998-4502 (Print)                                                            ISSN 2499-975Х (Online)