ANALYSIS OF TURKEY AS A RAW MATERIAL FOR USE IN THE DEVELOPMENT OF THE FORMULATION OF MEAT PRODUCTS

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dc.contributor.authorBudnik, Nina
dc.contributor.authorKorovina, Maria
dc.contributor.authorGagach, Inna
dc.date.accessioned2020-01-20T19:40:31Z
dc.date.available2020-01-20T19:40:31Z
dc.date.issued2014-04
dc.descriptionN.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.issnISSN 1314-7773
dc.identifier.urihttps://dspace.pdau.edu.ua/handle/123456789/6631
dc.subjectturkey, market, muscle, diet product, sausagesuk_UA
dc.titleANALYSIS OF TURKEY AS A RAW MATERIAL FOR USE IN THE DEVELOPMENT OF THE FORMULATION OF MEAT PRODUCTSuk_UA
dc.typeArticleuk_UA
local.department6.5 Кафедра харчових технологійuk_UA
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