Use of Thistle meal (Silybum marinum) as additive to improve nutritional and protective qualities of sausages

Autor:	A.S. Dzhaboeva, R.B. Temiraev, A .A. Stolbovskaya, Y.N. Ashinov, D. V. Osepchuk, A.V. Khmelevskaya, I.V. Kochieva, L.A. Bobyleva, M.G. Kokaeva
Rok vydání:	2019
Předmět:	Meal food.ingredient food Silybum Thistle Food science Biology
Zdroj:	Journal of Livestock Science. 10
ISSN:	2277-6214
DOI:	10.33259/jlivestsci.2019.114-117
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0cac81032d47b03c0d7c1e0afa02f9ca https://doi.org/10.33259/jlivestsci.2019.114-117 Zobrazit plný text záznamu