Zobrazeno 1 - 2
of 2
pro vyhledávání: '"I. M. Sorokina"'
Publikováno v:
Теория и практика переработки мяса, Vol 5, Iss 3, Pp 22-27 (2020)
The changes in the amino and fatty acid profiles in the semifinished foodstuffs (SFFs) based on broiler meat and coagulated chicken egg melange after different types of thermal treatment (water or steam boiling, braising, baking, frying) were studied
Externí odkaz:
https://doaj.org/article/5104bf6490c14c70b16963476e41d36d
Publikováno v:
Eksperimental'naia i klinicheskaia gastroenterologiia = Experimentalclinical gastroenterology. (2)
Effectiveness employment of reseach pectin containing drug for enterosoption cause content pectin substances (5-7%), and protein-carbonic complex-balanced and presence such a important immunecorrects, as arginin and glutamic asid, probiotic of metabi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::d02d504bb943d9ab7d774e22d857e2dc
https://pubmed.ncbi.nlm.nih.gov/22808794
https://pubmed.ncbi.nlm.nih.gov/22808794