Development of production technology of meat products with radioprotective properties
Keywords: Key words: radioprotective properties, protein nutrition, meat products, lamb meat, oyster mushrooms.
Abstract
Open full-text PDFThe article is devoted to the question of how to protect organisms with meat products as the main sources
of protein nutrition. The purpose of this article is to study the technology of production of meat products and the
identification of unresolved problems in connection with the direction of products. Developed proposals for the
use of experimental data to improve the production technology of meat products using radioprotective
properties.