Usage of Biological Active Supplements in Technology of Prophilactic Meat Products.

摘要

ABSTRACT Implemented prediction of molecular properties and the estimation of changes in the quantitative content of biologically active additives (dietary supplements), lecithin, vitamins B1 and PP when used in meat technology preventative for people with diabetes Results of research showed that the technological processing does not influence on under investigation molecules. Evaluation of safety and prophylactic properties of additives in laboratory animals confirmed the feasibility of their .