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On possibility of use of lake frog (Rana ridibunda) as a raw material

Keywords: amphibians , lake frog , food raw material , meat.

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The technological properties such as physical and chemical compositions, energy value of the muscle tissue of the lake frog(Rana ridibunda) have been studied. They have been compared with the indicators of the objects usual to their use in food. Studies have shown the value of the species of amphibians that have not found wide application in the food industry in Russia. It is shown that the lake frog can be used in the specific products.


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