Для цитирования:
, , , . Теория и практика переработки мяса. 2020;5(3):22-27. https://doi.org/10.21323/2414-438X-2020-5-3-22-27
For citation:
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