Expanding the range of sausage products of special purpose
The article presents the results of research of minced meat from turkey meat with the addition of whole blood in order to expand the range of special purpose products. The presence of a wide range of physiologically active substances in meat raw materials determines its special properties. In scient...
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2020-05-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| Subjects: | |
| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/3950 |