Zobrazeno 1 - 2
of 2
pro vyhledávání: '"О. Shtonda"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
The article deals with a study of technological characteristics of avian fat. The fatty acid composition of goose, duck, chicken and turkey fats, comparative analysis of the differences in the content of saturated, monounsaturated and polyunsaturated
Externí odkaz:
https://doaj.org/article/bab6c17244b14699aae1a88e3fe52eb7
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
The article deals with a study of technological characteristics of avian fat. The fatty acid composition of goose, duck, chicken and turkey fats, comparative analysis of the differences in the content of saturated, monounsaturated and polyunsaturated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bd98bb163fd38d9202cfddb13f5f2ae
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1569
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1569