المؤلفون: O. N. Orlova, V. S. Mkrtichyan, L. V. Skrypnik, L. V. Krichun

المصدر: Теория и практика переработки мяса, Vol 6, Iss 3, Pp 248-254 (2021)

مصطلحات موضوعية: fatty acid profile, meat, quality characteristics, sheep, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.meatjournal.ru/jour/article/view/187; https://doaj.org/toc/2414-438X; https://doaj.org/toc/2414-441X

URL الوصول: https://doaj.org/article/d9edc61d6a0a4eff80948d7be0c03df4

المؤلفون: L. V. Skrypnik, L. V. Krichun, V. S. Mkrtichyan, O. N. Orlova

المصدر: Teoriâ i Praktika Pererabotki Mâsa, Vol 6, Iss 3, Pp 248-254 (2021)

مصطلحات موضوعية: chemistry.chemical_classification, sheep, Lysine, TP368-456, Biology, quality characteristics, Food processing and manufacture, Breed, Amino acid, fatty acid profile, meat, Animal science, chemistry, Amino acid composition, Valine, Genotype, Animal Science and Zoology, Purebred, Chemical composition, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ab970aa426d21d959d3ad7ca020bef7
https://doi.org/10.21323/2414-438x-2021-6-3-248-254

المؤلفون: L.S. Dmitrieva, O. N. Orlova, V. S. Mkrtichyan, L. V. Krichun, V.I. Eroshenko

المصدر: Vsyo o myase. :254-256

مصطلحات موضوعية: Agricultural science, Meat packing industry, business.industry, media_common.quotation_subject, Pre slaughter, Quality (business), Business, media_common

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::6948cd485656e702720122baad8ed644
https://doi.org/10.21323/2071-2499-2020-5s-254-256