Altyngul Kumashevna Khaimuldinova

Development of Functional Lamb Pâté Enriched with Edible Lamb By-Products and Pulse Ingredients: Physicochemical, Nutritional and Safety Evaluation

The growing demand for nutritionally enriched and sustainable meat products has stimulated interest in the utilization of edible animal by-products and plant-based ingredients. The present study aimed to develop lamb pâté formulations containing lamb liver, lamb heart, mung bean,...