THE SCIENTIFIC APPROACH OF DETERMINATION POULTRY GRADE AND POULTRY PRODUCTS
There was proposed the system of classification of poultry by grades, taking into account the rate of individual bone-in and boneless pieces, and minced meat according to objective quality indexes, namely the ratio of the mass fraction of fat and mass fraction of protein in terms of protein quality...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2018-01-01
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| Series: | Teoriâ i Praktika Pererabotki Mâsa |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/82 |