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2018
It is built from checkable properties of the record itself: whether the article has a DOI, how many independent sources confirmed its data, whether the required fields are filled in, and how recent the latest confirmation is. Disagreement between sources and a missing identifier lower it. A value of 80 or above means the record was published without further checking; 60 to 79 means it is published at reduced confidence, with a manual check advisable. A record verified by an editor by hand is never pushed below 90 by a recalculation. This scores our data about the article, not the article itself.
This study represents the technology and formulation of meat-vegetable pate using maral meat, protein enricher and vegetable filler (bean). Three recipes of pates with different quantity of used ingredients, such as maral meat, protein enricher and bean, are developed. The pates are evaluated by sensory characteristics and microbial norms compliance with requirements of technical guideline of Custom Union TRTS 034/2013 “About meat and meat products safety”.