METHOD FOR QUANTITATIVE DETERMINATION OF EGG PRODUCTS IN FLOUR CONFECTIONERY Russian patent published in 2001 - IPC

Abstract RU 2162222 C1

FIELD: food industry. SUBSTANCE: method is based on determining amino acid score with regard to lysine and finding from it contents of egg products using preliminarily determined relationships. The latter are determined for sugar biscuits, biscuit and almond half-finished products. EFFECT: simplified procedure and improved quality control accuracy. 3 tbl

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RU 2 162 222 C1

Authors

Lazarev S.V.

Tsyganova T.B.

Dates

2001-01-20—Published

2000-06-19—Filed