INFLUENCE OF THERMAL HEATING ON THE FATTY ACID COMPOSITION OF TURKEY MEAT ENRICHED WITH LINSEED OIL

by V. V. Gushchin, I. L. Stefanova, Yu. N. Krasyukov, L. V. Shakhnazarova
Published 2016-06-01

The changes in the amino and fatty acid profiles in the semifinished foodstuffs based on broiler meat and components of chicken eggs after different types of thermal treatment

by I. L. Stefanova, L. V. Shakhnazarova, A. Yu. Klimenkova, I. M. Sorokina
Published 2020-10-01