Open AccessUSE OF BRAZIL NUT KERNELS IN STUFFED MEAT TECHNOLOGY
Author(s) -
Aleksandr Lukin,
Natalya Naumova,
Julia Betz
Publication year - 2021
Publication title -
journal of microbiology biotechnology and food sciences
Language(s) - English
Resource type - Journals
ISSN - 1338-5178
DOI - 10.15414/jmbfs.4014
Subject(s) - nut , food science , aroma , raw material , recipe , ingredient , chemistry , broiler , taste , mathematics , physics , organic chemistry , acoustics
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