Quality indicators and biological value of meat of broilers at ozonization
Results of studying of quality indicators of meat of broilers are given in article at their ozonization with definition of aminokislotny structure, fat and acid structure, determination of their biological value, perekisny number and acidity of fat taking into account periods of storage.
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| Format: | Article |
| Language: | English |
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Peoples’ Friendship University of Russia (RUDN University)
2013-12-01
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| Series: | RUDN Journal of Agronomy and Animal Industries |
| Subjects: | |
| Online Access: | http://journals.rudn.ru/agronomy/article/view/1428 |