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Please use this identifier to cite or link to this item: https://dspace.ncfu.ru/handle/20.500.12258/3124
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dc.contributor.authorSadovoy, V. V.-
dc.contributor.authorСадовой, В. В.-
dc.contributor.authorShchedrina, T. V.-
dc.contributor.authorЩедрина, Т. В.-
dc.date.accessioned2018-10-02T14:35:52Z-
dc.date.available2018-10-02T14:35:52Z-
dc.date.issued2017-
dc.identifier.citationSadovoy, VV; Trubina, IA; Shchedrina, TV; Scorbina, EA. Develop Prescription Food Compositions Intended for Individual Meals // RESEARCH JOURNAL OF PHARMACEUTICAL BIOLOGICAL AND CHEMICAL SCIENCES. - 2017. - Том: 8. - Выпуск: 1. - Стр.: 885-892ru
dc.identifier.urihttp://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=28&SID=D6KbA3S5nnd85UbfcHN&page=1&doc=1-
dc.identifier.urihttp://hdl.handle.net/20.500.12258/3124-
dc.description.abstractThis paper proposes a method for the developing of nutrition formulations for various population groups categorized by gender, age, body type and nature of labor activity. Meat formulations were developed, taking into account dietitian recommendations, rationality of the amino acid composition, processing characteristics, organoleptic evaluation and cost indicatorsru
dc.language.isoenru
dc.publisherRJPBCS RESEARCH JOURNAL PHARMACEUTICAL, BIOLOGICAL & CHEMICAL SCIENCESru
dc.relation.ispartofseriesResearch Journal of Pharmaceutical, Biological and Chemical Sciences-
dc.subjectNutritionru
dc.subjectOptimal compositionsru
dc.subjectFood formulationru
dc.subjectBalanced dietru
dc.subjectIndividual nutritionru
dc.titleDevelop prescription food compositions intended for individual mealsru
dc.typeСтатьяru
vkr.amountСтр.: 885-892ru
vkr.instИнститут сервиса, туризма и дизайна (филиал) СКФУ в г. Пятигорске-
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