Studied the effect of soy protein isolate on functional and technological properties of poultry meat and qualitative characteristics of generated products based on it. The obtained results allow us to assess the positive perspective of protein isolates in the technology of public catering.
пищевые добавки, функционально-технологические свойства, мясо птицы, общественное питание, nutritional supplements, functional and technological properties, poultry, food service
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