Work

Research on quality indicators of cooked sausage products with poultry meat with the addition of moisture-retaining additives

Year: 2020

Type: article

Source: Taurian Scientific Herald

DOI: 10.32851/2226-0099.2020.116.1.22

Authors: O.V. Karpenko, O.V. Rak

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W3135793014

FWCI:

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