Resource-Saving Technology for the use of Large and Large Cattle Byproducts
DOI:
https://doi.org/10.47494/mesb.2021.14.660Keywords:
By-products, resource-saving technology, balanced nutrition, connective tissue proteins, collagen, elastinAbstract
The article investigates the challenges surrounding the waste-free use of by-products, optimizes the recipe and technology for culinary products made from by-products, and determines the organoleptic and chemical composition.
Downloads
References
Osipova O.S. Experience of deep processing of livestock products: Scientific and analytical review, M .: FGNU. "Rosinformagrotech", 2008.-92 p.
Town Hall F.S. Foodservice production technology. In 2 volumes.Vol. 1. Physicochemical processes occurring in food products during their culinary processing: textbook - M., Mir, 2007. - 351 p.
Kiselev L.Yu., Zabudskiy Yu.I., Galikova A.P. et al. Fundamentals of production technology and primary processing of livestock products: textbook - SPB .: Lan, 2012.-464 p.
Published
How to Cite
Issue
Section
Copyright (c) 2021 Ishniyazova Sh. A, Muminov N, Nazarova Z
This work is licensed under a Creative Commons Attribution 4.0 International License.
The work simultaneously licensed under a Creative Commons Attribution 4.0 International License
You are free to:
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
-
Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.