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Autor:
V Nasonova Viktoriya, A Semenova Anastasiya, G Kuznetsova Tat'Yana, B Lisitsyn Andrey, S Dydykin Andrey
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 1, Pp 63-70 (2018)
The defects in the quality of the processed meat lead to economic losses of enterprises. With an increase in the share of meat of the turkey sent to the production of meat products, the study of its technological properties becomes an urgent problem.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14b34271f47fb9a12686a8623e0d30d3
https://doi.org/10.21603/2308-4057-2018-1-63-70
https://doi.org/10.21603/2308-4057-2018-1-63-70
