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| Vol 1, No 1 (2016) | INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL | Abstract PDF (Eng) similar documents |
| V. V. Gushchin, I. L. Stefanova, Yu. N. Krasyukov, L. V. Shakhnazarova | ||
| "... птицы, широко используемого в питании. В составе липидов мяса птицы содержание омега-6 значительно ..." | ||
| Vol 1, No 4 (2016) | NEW MEAT PRODUCTS WITH IMMUNOMODULATORY EFFECT CREATION METHOD | Abstract PDF (Eng) similar documents |
| I. V. Kaltovich, O. V. Dymar | ||
| "... –0,86), приближенным к оптимальному жирнокислотным составом, содержат значительное количество витаминов ..." | ||
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