Pork and bovine liver important sources of nutrients

GORNET, V.; SANDULACHI, E.; GORNET, E.

dc.contributor.author	GORNET, V.
dc.contributor.author	SANDULACHI, E.
dc.contributor.author	GORNET, E.
dc.date.accessioned	2021-05-17T08:00:38Z
dc.date.available	2021-05-17T08:00:38Z
dc.date.issued	2013
dc.identifier.citation	GORNET, V., SANDULACHI, E., GORNET, E. Pork and bovine liver important sources of nutrients. In: Journal of Food and Packaging Science, Technique and Technologies. 2013, N. N. 2, pp. 87-88. ISSN 2069-6727.	en_US
dc.identifier.uri	http://repository.utm.md/handle/5014/14947
dc.description.abstract	This study includes the methodology of obtaining the functional products with high nutritional value. Nutritional quality of food is determined by: the content and quality of carbohydrates, proteins and lipids, content of soluble and fat soluble vitamins, mineral content and, as well, the content of biologically active substances. Tis article includes a study use of pork and beef liver to diversification range production. It was found that the nutritional indicators as VN10, CS, EV in liver are almost identical to those in meat, in some cases even higher, being influenced by many factors: variety, age, anatomical part, animal’s nutrition. It was found that liver is an important raw material in terms of nutritional quality and can be used to diversify the products with the optimized values. It showed the correlation nutritional indicators as VN10, CS, EV in liver based products.	en_US
dc.language.iso	en	en_US
dc.publisher	National Academy of Packaging, Plovdiv	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	liver	en_US
dc.subject	pork liver	en_US
dc.subject	bovine liver	en_US
dc.title	Pork and bovine liver important sources of nutrients	en_US
dc.type	Article	en_US