ANALYSIS OF TURKEY AS A RAW MATERIAL FOR USE IN THE DEVELOPMENT OF THE FORMULATION OF MEAT PRODUCTS
| dc.contributor.author | Budnik, Nina | |
| dc.contributor.author | Korovina, Maria | |
| dc.contributor.author | Gagach, Inna | |
| dc.date.issued | 2014-04 | |
| dc.description | N.V. Budnik. A poultry market monitoring and chemical analysis of meat turkeys major operators in Ukraine. Comparative characteristics of turkey meat from broiler chicken meat, dairy beef and lamb and development on the meat based special products. A comparative analysis of the fatty acid composition of different types of poultry meat to develop new products and expand their range. -Plovdiv, Bulgaria: University of Food Technologies, 2014. – Year III. – №4. – P.20–24. | uk_UA |
| dc.identifier.issn | ISSN 1314-7773 | |
| dc.identifier.uri | https://dspace.pdau.edu.ua/handle/123456789/6631 | |
| dc.subject | turkey, market, muscle, diet product, sausages | uk_UA |
| dc.title | ANALYSIS OF TURKEY AS A RAW MATERIAL FOR USE IN THE DEVELOPMENT OF THE FORMULATION OF MEAT PRODUCTS | uk_UA |
| dc.type | Article | uk_UA |
| local.department | 6.5 Кафедра харчових технологій | uk_UA |
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