Open AccessSterilized sausages with high heme iron content
Author(s) -
T. Khorunzha,
Vasyl Pasichnyi,
V. Rudiuk,
Віктор Степанович Гуць
Publication year - 2019
Publication title -
harčova promislovìstʹ
Language(s) - English
Resource type - Journals
ISSN - 2225-2916
DOI - 10.24263/2225-2916-2019-25-8
Subject(s) - heme , food science , content (measure theory) , chemistry , biochemistry , mathematics , mathematical analysis , enzyme