THE USE OF MEAT OSTRICH AS A RAW MATERIAL FOR SPECIALTY PRODUCTS

Natal'ja Jur'evna Sarbatova; Olga Vladimirovna Sycheva

THE USE OF MEAT OSTRICH AS A RAW MATERIAL FOR SPECIALTY PRODUCTS

Natal'ja Jur'evna Sarbatova Kuban State Agrarian University, Faculty of Processing Technologies
Olga Vladimirovna Sycheva Stavropol State Agrarian University, Technological Management Department

Keywords: specialized products, ostrich meat, biologically active additives

Abstract

This article examines the use of ostrich meat as the basis for the production of meat products specialized direction. The results of study of the chemical, amino acid, fatty acid and vitamin composition of ostrich meat.Suggested dietary supplements for people with high physical activity.

References

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Published

2016-03-25

Citations

How to Cite

Natal’ja Jur’evna Sarbatova, & Olga Vladimirovna Sycheva. (2016). THE USE OF MEAT OSTRICH AS A RAW MATERIAL FOR SPECIALTY PRODUCTS. World Science, 1(3(7), 77-79. Retrieved from https://rsglobal.pl/index.php/ws/article/view/996

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Issue

Vol 1 No 3(7) (2016): World Science

Section

Engineering Sciences

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