title: [Optimization of the protein composition of an additive made from blood and milk].
abstract: A new protein composition from defibrinated blood and lactic acid paste, prepared from skim milk, has been recommended as a food product. Optimization of protein composition was conducted on the basis of amino acid components and the criterion of "minimal dispersity".
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D001798:Blood Proteins / Q000032:analysis*; D002417:Cattle; D004044:Dietary Proteins / Q000032:analysis*; D005503:Food Additives / Q000032:analysis*; D008894:Milk Proteins / Q000032:analysis*; D009753:Nutritive Value; D009824:Ointments
chemical_list: D000596:Amino Acids; D001798:Blood Proteins; D004044:Dietary Proteins; D005503:Food Additives; D008894:Milk Proteins; D009824:Ointments
vernacular_title: Optimizatsiia belkovogo sostava dobavki iz krovi i moloka.