Для цитирования:
, , , , , , , , , , , , . Теория и практика переработки мяса. 2024;9(4):343-359. https://doi.org/10.21323/2414-438X-2024-9-4-343-359
For citation:
Owheruo J.O., Edo G.I., Akpoghelie P.O., Faturoti A.O., Isoje E.F., Igbuku U.A., Oghroro E.E., Ahmed D.S., Yousif E., Zainulabdeen Kh., Mohammed A.A., Essaghah A.E., Umar H. Nutritional assessment and antioxidant potential of selected meat types consumed in Owhelogbo, Delta State, Nigeria. Theory and practice of meat processing. 2024;9(4):343-359. (In Russ.) https://doi.org/10.21323/2414-438X-2024-9-4-343-359