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
About the Authors
I. L. StefanovaRussian Federation
Isabella L. Stefanova — doctor of technical sciences, chief researcher, Laboratory Of Infant And Special Poultry Products
142552, Moscow region, Rzhavki township. Tel.: +7–495–944–53–30
L. V. Shakhnazarova
Russian Federation
Liudmila V. Shakhnazarova — candidate of technical sciences, leading researcher, Laboratory Of Infant And Special Poultry Products
142552, Moscow region, Rzhavki township. Tel: +7–495–944–53–30
A. Yu. Klimenkova
Russian Federation
Anastasia Yu. Klimenkova — researcher, Laboratory Of Infant And Special Poultry Products
142552, Moscow region, Rzhavki township. Tel.: +7–495–944–53–30
I. M. Sorokina
Russian Federation
Inna M. Sorokina — researcher, Testing laboratory center
142552, Moscow region, Rzhavki township.Tel.: +7–495–944–53–30
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Review
For citations:
Stefanova I.L., Shakhnazarova L.V., Klimenkova A.Yu., Sorokina I.M. 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. Theory and practice of meat processing. 2020;5(3):22-27. https://doi.org/10.21323/2414-438X-2020-5-3-22-27