ПЕРСПЕКТИВНЫЕ ПУТИ ИСПОЛЬЗОВАНИЯ СУБПРОДУКТОВ
https://doi.org/10.21323/2414-438X-2018-3-3-64-73
Аннотация
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.
Ключевые слова
субпродукты,
пищевые субпродукты,
язык,
печень,
пищевая ценность,
термическая обработка субпродуктов
Об авторе
В. В. Насонова
Федеральный научный центр пищевых систем им. В.М. Горбатова РАН, Москва
Россия
Россия
кандидат технических наук, руководитель отдела
109316, г. Москва, ул. Талалихина, 26.
Тел.: +7–495–676–65–51
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Рецензия
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. https://doi.org/10.21323/2414-438X-2018-3-3-64-73
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