Development of a Technology for the Production of a New Turkey Meat Product Using Buckwheat Flour

Authors

  • E.L. Sahakyan, H.N. Matosyan, E.B. Balayan

Keywords:

meat loaf, turkey meat, buckwheat flour, organic food, nutrients, minced meat

Abstract

Getting the necessary nutrients during the food intake is of vital importance for children’s growth and development. This is particularly true for the schoolchildren whose food ration hardly contains any food product with high biological value when eating during the breaks. Thus, we recommend a new range of organic meat product with high biological value and without any preservative agents.

 

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Published

2023-08-21

How to Cite

E.L. Sahakyan, H.N. Matosyan, E.B. Balayan. (2023). Development of a Technology for the Production of a New Turkey Meat Product Using Buckwheat Flour. AgriScience and Technology, 1(77). Retrieved from https://journal.anau.am/index.php/anau/article/view/346

Issue

Vol. 1 No. 77 (2022): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.