Open AccessStability of selenium and iodine in the functional meat products prepared with seaweeds under different cooking procedures
Author(s) -
Yuliya Kryzhova,
Marya Antonuk,
Viktor Stabnikov,
Оlena Stabnikova
Publication year - 2021
Publication title -
ukrainian food journal
Language(s) - English
Resource type - Journals
eISSN - 2313-5891
pISSN - 2304-974X
DOI - 10.24263/2304-974x-2021-10-1-12
Subject(s) - selenium , iodine , chemistry , food science , environmental chemistry , organic chemistry