ALIMENTARY CORRECTIVE PROPERTIES OF IODINE-ENRICHED FUNCTIONAL PRODUCT
https://doi.org/10.20914/2310-1202-2013-3-118-120
Abstract
The article presents data on the study of alimentary correcting properties of the functional iodine fortified meat products.
About the Authors
L. V. Antipova
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
A. N. Ryazanov
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
S. A. Storublevtsev
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
F. S. Bazrova
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
References
1. Remizov, S.V. The process of creation and production of functional foods in small innovative enterprises [Text] / S.V. Remizov, L.V. Mayurnikova // Polzunovsky almanac. – 2011. - № 4/2. – P. 63-66.
2. Mikryukova, N.V. Main aspects of receiving functional food [Text] / N.V. Mikryukova //Young scientist. —2012 . —№ 12. —P. 90-92.
Review
For citations:
Antipova L.V., Ryazanov A.N., Storublevtsev S.A., Bazrova F.S. ALIMENTARY CORRECTIVE PROPERTIES OF IODINE-ENRICHED FUNCTIONAL PRODUCT. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(3):118-120. (In Russ.) https://doi.org/10.20914/2310-1202-2013-3-118-120
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