Theory and practice of meat processing

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Vol 5, No 3 (2020) The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment Abstract  PDF (Eng)  similar documents
I. L. Stefanova, L. V. Shakhnazarova, A. Yu. Klimenkova, I. M. Sorokina
Vol 6, No 2 (2021) Chicken egg white — characteristics of its properties and the prospects for functional foods development Abstract  PDF (Eng)  similar documents
I. L. Stefanova, A. Yu. Klimenkova, L. V. Shakhnazarova, V. K. Mazo
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