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