ОPTIMIZATION OF THE BIOLOGICAL VALUE OF THE EXTRUDER PRODUCT BASED ON VEGETABLE-MEAT MIXTURE

by A. N. Ostrikov, M. S. Napolskikh, A. S. Rudometkin
Published 2012-01-01

Protein preparations in the development of media fragrances in technology of food products

by I. N. Tolpigina, I. E. Martemianova, L. V. Antipova, I. V. Polenov
Published 2013-01-01

Quality indicators and biological value for eggs ozonation

by P A Popov
Published 2012-09-01

Substantiation applied aspects of bird bone balance rational using

by L. V. Antipova, S. V. Polyanskih, O. G. Orekhov, Y. A. Sulina
Published 2013-01-01

Amino-acid composition of broiler meat in the application of feed additives “Mikofiks”

by M V Zabolotnykh, A A Dikikh, I G Seryogin, V E Nikitchenko
Published 2016-12-01

Quality indicators and biological value of meat of broilers at ozonization

by P A Popov
Published 2013-12-01

Chemical composition of sea buckthorn (Hippophae rhamnoides L.) berry grown in the Chelyabinsk region

by Naumova N. L.
Published 2021-09-01