Serik M. Technology of mineral-protein-fat composition and minced meat products with its use

Object-technology of mineral-protein-fat composition (MPFC) and minced meat products with its use; aim-scientific grounds, elaboration of technology of MPFC and minced meat products with its use; methods-organolyptical, physical and chemical, structural and mechanical, microstructural, biochemical, mathematical; innovation consists in elaboration of grounds scientific of production of MPFC and thechnological basis of making minced meat products with its use; with the experimental investigations the complex of new data as for biological and nutritious value, technological regimes and medical-prophylactic properties of MPFC and its influence, on functionally-technological properties of the minced meat products has been obtained; results - technology of MPFC and minced meat products with its use, has been worked out. Results have been introduced in feeding enterprises; branch - food industry, restaurant economy.