THE EFFICIENCY OF STABILIZING THE OXIDATIVE SPOILAGE OF MEAT-CONTAINING PRODUCTS WITH A BALANCED FAT-ACID COMPOSITION
| Main Authors: | Nataliia Bozhko, Vasyl Pasichnyi, Andriy Marynin, Vasil Tischenko, Igor Strashynskyi, Oleksandr Kyselov |
|---|---|
| Format: | Article |
| Bahasa: | eng |
| Terbitan: |
, 2020
|
| Subjects: | |
| Online Access: |
https://zenodo.org/record/3949956 |