HERODIETIC POTENTIAL OF FISH AND VEGETABLE PRODUCTS
DOI:
https://doi.org/10.30890/2709-1783.2024-35-00-018Keywords:
herodietic potential, puree semi-finished product, fish cutlet mass productsAbstract
The research is based on the idea of creating a puree semi-finished product made with Jerusalem artichoke, ginger and celery, which can act both as a filler and a functional ingredient (geroprotector) in the cutlet mass at the same time. The rational ratiReferences
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