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N. N. Lipatov, “Principles of Composition Design and Improvement of Multicomponent,” Meat and Dairy Products Technologies: Defence of a Doctorate in Technical Sciences, The State Institute for the Meat and Dairy Technologies, Мoscow, 1988, p. 54.

has been cited by the following article:

• TITLE: Development of Food Formulations for Individual Nutrition

  AUTHORS: Vladimir Sadovoy, Tatiana Shchedrin, Arcady Silantyev, Magomed Selimov

  KEYWORDS: Nutrition; Balanced Diet; Food Formulation; Individual Nutrition; Optimal Compositions

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.1, January 17, 2012

  ABSTRACT: This paper proposes a method for the developing of nutrition formulations for various population groups categorized by gender, age, body type and nature of labor activity. Meat formulations were developed, taking into account dietitian re- commendations, rationality of the amino acid composition, processing characteristics, organoleptic evaluation and cost indicators.