UDC664.951.53 : 639.38
 
SYDORENKO O.,
candidate of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
 
MOSKALYUK R.,
postgraduate,
KyivNational Universityof Trade and Economics
 
PAVLYUCHENCO Y.,
candidate of technical sciences, associate professor,
KyivNational Universityof Trade and Economics
 
BIOLOGICAL VALUE OF PROTEINS OF THE JELLIED FISH PRODUCTS
 
Technology of production of the jellied freshwater fish with addition of vegetable raw material, algae and stabilizations of consistency of natural origin are developed. The article presents the research results of biological value of proteins of the jellied fish products. It is determined that the developed products are the valuable source of easily-digestible protein for the organism of human.
 
 BIOLOGICAL VALUE OF PROTEINS OF THE JELLIED FISH PRODUCTS