Zobrazeno 1 - 6
of 6
pro vyhledávání: '"duck-chicken sausage"'
Autor:
Feifei Shang, Larysa Bal-Prylypko, Tetiana Kryzhska, Svitlana Danylenko, Duan Zhenhua, Tsvitana Korol
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 13, Iss 3, Pp 7-13 (2022)
Sausage products have a high fat content, which is not the most useful property for a sausage. The purpose of the study is the development of low-fat, nutritionally balanced sausage products. The object of the study was poultry sausages. The subject
Externí odkaz:
https://doaj.org/article/39dd6a6d88a24ae696005d22c09d7f7c
Autor:
Shang Feifei1,2, Bal-Prylypko, Larysa3, Kryzhska, Tetiana1, Danylenko, Svitlana3,4, Duan Zhenhua2, Korol, Tsvitana5
Publikováno v:
Scientific Journal 'Animal Science & Food Technologies'. 2022, Vol. 13 Issue 3, p7-13. 7p.
Publikováno v:
Technology Audit & Production Reserves. 2022, Vol. 3 Issue 3(65), p36-42. 7p.
Autor:
LEGRAND, MARTY
Publikováno v:
Chesapeake Bay Magazine; Jan/Feb2020, Vol. 49 Issue 9, p50-57, 8p, 9 Color Photographs
Publikováno v:
IOP Conference Series: Earth & Environmental Science; Aug2019, Vol. 287 Issue 1, p1-1, 1p
Autor:
Ellen Sweets
You probably knew Molly Ivins as an unabashed civil libertarian who used her rapier wit and good ole Texas horse sense to excoriate political figures she deemed unworthy of our trust and respect. But did you also know that Molly was one helluva cook?
