NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT

by Yu. Yu. Zabalueva, B. A. Bazhenova, K. S. Nazimova
Published 2016-06-01

A method development for improving the stability of vegetable polyphenol complexes for semi-finished minced meat products with antioxidant effect

by A. V. Gerasimov, B. A. Bazhenova, S. D. Zhamsaranova, Yu. Yu. Zabalueva, N. D. Zambulaeva, A. D. Burkhanova
Published 2019-12-01