Zobrazeno 1 - 2
of 2
pro vyhledávání: '"А. Grygorenko"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
The outlook of the use of ostrich meat for special meat chopped products technologies is theoretically substantiated in the article. It is shown that the ostrich meat is characterized by higher content of protein and lower content of cholesterol in c
Externí odkaz:
https://doaj.org/article/0bdc05cdc2494c14819d90e85cb3a237
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
The outlook of the use of ostrich meat for special meat chopped products technologies is theoretically substantiated in the article. It is shown that the ostrich meat is characterized by higher content of protein and lower content of cholesterol in c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eddc6c7cce13f1958218b6ee58da40b4
https://doi.org/10.15673/fst.v13i4.1558
https://doi.org/10.15673/fst.v13i4.1558