Nekrasov R.V., Bogolyubova N.V., Zelenchenkova A.A., Rykov R.A., Volkova N.A., Vetokh A.N. Comparison of the blood parameters with the chemical composition of the muscle tissue of meat-and-egg chicken. Theory and practice of meat processing. 2023;8(2):100-111. https://doi.org/10.21323/2414-438X-2023-8-2-100-111
Editor-in-Chief
Andrey B. Lisitsyn - Doctor of technical sciences, Professor, Academician of RAS, Scientific supervisor , V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia
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