Using of horsemeat as an additional source of raw materials for expanding the range of meat products

dc.contributor.author	Strashynskyi, Igor
dc.contributor.author	Fursik, Oksana
dc.date.accessioned	2023-02-03T09:20:27Z
dc.date.available	2023-02-03T09:20:27Z
dc.date.issued	2020
dc.description.abstract	The conducted studies of the general chemical composition of horse meat, indicators of WBC and WHC confirm the expediency of its use in the technology of meat and meat-containing products.	uk_UA
dc.identifier.citation	Strashynskyi, І. Using of horsemeat as an additional source of raw materials for expanding the range of meat products / І. Strashynskyi, O. Fursik // Specialized and multidisciplinary scientific researches, December 11, 2020. – Amsterdam, 2020. – Pp. 38–40. https://doi.org/10.36074/11.12.2020.v2.10	uk_UA
dc.identifier.uri	https://dspace.nuft.edu.ua/handle/123456789/38963
dc.language.iso	en	uk_UA
dc.subject	кафедра технології м’яса і м’ясних продуктів	uk_UA
dc.subject	meat products	uk_UA
dc.subject	horsemeat	uk_UA
dc.subject	nutritional value	uk_UA
dc.title	Using of horsemeat as an additional source of raw materials for expanding the range of meat products	uk_UA
dc.type	Thesis	uk_UA

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