For citation: Gushchin V.V., Stefanova I.L., Krasyukov Y.N., Shakhnazarova L.V. INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL. Theory and practice of meat processing. 2016;1(1):62-74. https://doi.org/10.21323/2114-441X-2016-1-62-74

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