Nutritional value of meat-and-vegetable canned foods with mutton in polymer consumer packaging
To fight microelementoses of population, various legumes (beans, lentils, chick-pea, soybeans) became to be widely applied in the canning industry. The article provides the results of investigation of the chemical composition, the quality composition of the protein and other parameters of the above cultures. In view of the most important quality indicators of vegetable ingredients, recipes of meat-and vegetable canned foods were developed.