THE INFLUENCE OF THE MAIN TRADITIONAL AND COMBINED METHODS OF PROCESSING ON THE WEIGHT LOSS OF POULTRY IN THE MANUFACTURE OF CULINARY PRODUCTS

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Published
2024-12-11
DOI
https://doi.org/10.34660/inf.2023.83.25.035
Primary Topic
Food Industry and Aquatic Biology
Type
article
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article

THE INFLUENCE OF THE MAIN TRADITIONAL AND COMBINED METHODS OF PROCESSING ON THE WEIGHT LOSS OF POULTRY IN THE MANUFACTURE OF CULINARY PRODUCTS

O.A. Suvorov, Kristina Lyubimova, Rostislav A. Edvars, M. A. Astashev et al.
Food Industry and Aquatic Biology
article

THE INFLUENCE OF THE MAIN TRADITIONAL AND COMBINED METHODS OF PROCESSING ON THE WEIGHT LOSS OF POULTRY IN THE MANUFACTURE OF CULINARY PRODUCTS

O.A. Suvorov, Kristina Lyubimova, Rostislav A. Edvars, M. A. Astashev, А.T. Vasyukova
article en

Abstract

No abstract available for this paper.
Ministero dello Sviluppo Economico
Zero hunger
Openalex Percentile: Top 73%
Food Industry and Aquatic Biology
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THE INFLUENCE OF THE MAIN TRADITIONAL AND COMBINED METHODS OF PROCESSING ON THE WEIGHT LOSS OF POULTRY IN THE MANUFACTURE OF CULINARY PRODUCTS — O.A. Suvorov, Kristina Lyubimova, et al. · (2024) | TGRS Research Map | TGRS