POULTRY FATS. SPECIFIC FEATURES OF THEIR COMPOSITION AND CHARACTERISTICS OXIDATION RESISTANCE.
| Autor: | Tyshchenko, L.1 (AUTHOR) ltishchenko@ukr.net, Shtonda, О.1 (AUTHOR), Pylypchuk, О.2 (AUTHOR), Menchynska, A.3 (AUTHOR), Shakhvorostova, V.4 (AUTHOR) |
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| Zdroj: | Food Science & Technology (2073-8684). 2019, Vol. 13 Issue 4, p69-75. 7p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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