Open AccessINVESTIGATION OF CHOPPED SEMI-FINISHED PRODUCTS MADE FROM THE BROILER CHICKEN MEAT AND ENRICHED WITH RAW BUCKWHEAT FLOUR
Author(s) -
Оксана Владимировна Зинина,
Карина Сергеевна Гаврилова,
Marina A. Pozdnyakova
Publication year - 2019
Publication title -
vestnik ûžno-uralʹskogo gosudarstvennogo universiteta. seriâ, piŝevye i biotehnologii
Language(s) - English
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food190104
Subject(s) - organoleptic , recipe , food science , raw material , broiler , chemistry , moisture , emulsion , mathematics , organic chemistry , biochemistry