Pasichnyi, Vasil, National University of Food Technologies, Ukraine
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No 4 (2017) - Food Science and Technology
STUDY OF OXIDATION PROCESSES IN DUCK MEAT WITH APPLICATION OF ROSEMARY AND GRAPE SEED EXTRACTS
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No 4 (2018) - Food Science and Technology
THE STUDY OF THE POSSIBILITY OF COMBINING FRESHWATER FISH WITH DUCK MEAT IN MEAT-CONTAINING SEMI-FINISHED PRODUCTS
Abstract PDF
ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)