Open AccessThe efficiency of stabilizing the oxidative spoilage of meat-containing products with a balanced fat-acid composition
Author(s) -
Наталія Божко,
Vasyl Pasichnyi,
Andrii Marynin,
Vasyl Tischenko,
Igor Strashynskyi,
Oleksandr Kyselov
Publication year - 2020
Publication title -
eastern-european journal of enterprise technologies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 24
eISSN - 1729-4061
pISSN - 1729-3774
DOI - 10.15587/1729-4061.2020.205201
Subject(s) - food science , chemistry , lipid oxidation , composition (language) , antioxidant , lipid peroxidation , food spoilage , polyunsaturated fatty acid , oleic acid , meat spoilage , hydrolysis , cooked meat , fatty acid , biochemistry , biology , bacteria , linguistics , philosophy , genetics