Open AccessProspects of using the turkey skins in technology of meat products
Author(s) -
Л. В. Антипова,
Е. В. Власова
Publication year - 2017
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2017-1-188-192
Subject(s) - emulsion , hydroxyproline , food science , biological value , chemistry , glycine , composition (language) , proline , amino acid , biochemistry , linguistics , philosophy