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dc.contributor.authorZinina, O.
dc.contributor.authorMerenkova, S.
dc.contributor.authorTazeddinova, D.
dc.contributor.authorRebezov, M.
dc.contributor.authorStuart, M.
dc.contributor.authorOkuskhanova, E.
dc.contributor.authorYessimbekov, Zh.
dc.contributor.authorBaryshnikova, N.
dc.date.accessioned2019-06-07T10:09:56Z
dc.date.available2019-06-07T10:09:56Z
dc.date.issued2019
dc.identifier.publicationAgronomy Research, 2019, vol. 17, no. 4, pp. 1808–1822eng
dc.identifier.issn1406-894X
dc.identifier.urihttp://hdl.handle.net/10492/5238
dc.identifier.urihttps://doi.org/10.15159/ar.19.163
dc.descriptionArticleeng
dc.description.abstractIn recent years, much attention has been paid to the development of food products with properties that can promote well-being and prevent disease. Tested strategies to improve the functional value of meat products through the introduction of dietary fiber are reviewed here. Based on the literature reviewed, the addition of dietary fiber in meat products contributes to the fabrication of products which enhance physiological functions. Furthermore, fibers can be used to improve the quality and yield of meat products.eng
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)eng
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectdietary fibereng
dc.subjectmeat producteng
dc.subjecthealtheng
dc.subjectfunctional valueeng
dc.subjectarticleseng
dc.titleEnrichment of meat products with dietary fibers: a revieweng
dc.typeArticleeng


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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
Except where otherwise noted, this item's license is described as Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)