Preview

Theory and practice of meat processing

Advanced search
Fullscreen

For citations:


Aslanova M.A., Derevitskaya O.K., Dydykin A.S., Bero A.L., Soldatova N.E. The influence of heat treatment type on the fat component and heterocyclic aromatic amines formation in minced poultry meat products. Theory and practice of meat processing. 2023;8(2):74-84. https://doi.org/10.21323/2414-438X-2023-8-2-74-84

Views PDF (Eng): 304


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2414-438X (Print)
ISSN 2414-441X (Online)