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В статье показана целесообразность использования субпродуктов для пищевых целей как источника полноценного белка и ряда макро- и микронутриентов. Затронуты основные направления использования различных видов субпродуктов. Приведены классификации субпродуктов, которые существуют в различных странах. Показано влияние прижизненных факторов на качество субпродуктов. Одновременно с этим рассмотрены пути оптимального использования субпродуктов в зависимости от вида.

Об авторе

В. В. Насонова
Федеральный научный центр пищевых систем им. В.М. Горбатова РАН, Москва

кандидат технических наук, руководитель отдела

109316, г. Москва, ул. Талалихина, 26.
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Дополнительные файлы

Для цитирования: Насонова В.В. ПЕРСПЕКТИВНЫЕ ПУТИ ИСПОЛЬЗОВАНИЯ СУБПРОДУКТОВ. Теория и практика переработки мяса. 2018;3(3):64-73. https://doi.org/10.21323/2414-438X-2018-3-3-64-73

For citation: Nasonova V.V. PERSPECTIVE WAYS THE USE OF BY-PRODUCTS. Theory and practice of meat processing. 2018;3(3):64-73. (In Russ.) https://doi.org/10.21323/2414-438X-2018-3-3-64-73

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