Resource-Saving Technology for the use of Large and Large Cattle Byproducts

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Publishing House Education and Science s.r.o.
Abstract
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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.
Keywords
By-products, resource-saving technology, balanced nutrition, connective tissue proteins, collagen, elastin
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