Open AccessINCREASING NUTRITIONAL VALUE OF CHOPPED MEAT SEMI-FINISHED PRODUCTS BY ADDING SEEDS QUINOA
Author(s) -
Є. Б. Соколова
Publication year - 2021
Publication title -
vìsnik umansʹkogo nacìonalʹnogo unìversitetu sadìvnictva
Language(s) - English
Resource type - Journals
eISSN - 2310-0478
pISSN - 2310-046X
DOI - 10.31395/2310-0478-2021-1-91-95
Subject(s) - food science , value (mathematics) , business , agricultural engineering , pulp and paper industry , mathematics , agronomy , chemistry , engineering , biology , statistics