ANTIANAEMIA FOOD USING THE BLOOD OF SLAUGHTERED ANIMALS
https://doi.org/10.20914/2310-1202-2013-4-151-153
Abstract
The article presents improvement of headcheese production technology in order to build brawn set parameters and properties for the prevention of nutritional anemia of the Russian population through the use of by-products of farm animals – organic iron sources.
About the Authors
M. E. Uspenskaya
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
L. V. Antipova
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
Z. R. Ibragimova
Северо-Осетинский государственный университет имени К. Хетагурова
Russian Federation
Russian Federation
R. Y.- Gazdanova
Северо-Осетинский государственный университет имени К. Хетагурова
Russian Federation
Russian Federation
References
1. Antipova, L.V. Research methods of meat and meat products [Text]: textbook / L.V. Antipova, I.A. Glotova, I.A. Rogov. – M.: Kolos, 2004. 571 p.
2. Peshkov, A.S. Development of methods for color correction of raw sausages with low pigment content [Text]: dis. … PhD / A.S. Peshkov. – Voronezh: VGTA, 2005. 186 p.
Review
For citations:
Uspenskaya M.E., Antipova L.V., Ibragimova Z.R., Gazdanova R.Y. ANTIANAEMIA FOOD USING THE BLOOD OF SLAUGHTERED ANIMALS. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(4):151-153. (In Russ.) https://doi.org/10.20914/2310-1202-2013-4-151-153
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