Zobrazeno 1 - 1
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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
