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pro vyhledávání: '"Olga M. Myshalova"'
Autor:
Galina V. Gurinovich, Irina S. Patrakova, Sergey A. Seregin, Alesya G. Gargaeva, Oksana Ya. Alekseevnina, Olga M. Myshalova, Marina V. Patshina
Publikováno v:
Foods and Raw Materials, Vol 8, Iss 1, Pp 30-39 (2020)
Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid pr
Externí odkaz:
https://doaj.org/article/3f6c49c0754442858b47dc46141cf2e8
