FIELD: food-processing industry. SUBSTANCE: meat pate contains beef, semifat pork, eggs or melange, beef liver, beef brains, squash, butter, passivated onion, with mentioned components being used in predetermined ratio. Increased level of vitamin and microelement content and acid-base equilibrium reduce responsiveness of organism to diseases. EFFECT: improved quality and increased storage time of product. 2 cl, 1 tbl, 5 ex
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Authors
Dates
2001-06-20—Published
1996-03-19—Filed