{"title":"火鸡肉用于特殊营养生产","authors":"Shahnazarova Ludmila V., Stefanova Izabella L., Klimenkova Anastasia Yu.","doi":"10.30975/2073-4999-2022-24-4-64-68","DOIUrl":null,"url":null,"abstract":"The paper is devoted to questions of turkey meat usage for production of balanced meat products with hypoallergenic properties and optimized omega fatty acids proportion being enriched with В group and PP vitamins.","PeriodicalId":228771,"journal":{"name":"Poultry and Chicken Products","volume":"87 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Turkey meat usage for special nutrition production\",\"authors\":\"Shahnazarova Ludmila V., Stefanova Izabella L., Klimenkova Anastasia Yu.\",\"doi\":\"10.30975/2073-4999-2022-24-4-64-68\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The paper is devoted to questions of turkey meat usage for production of balanced meat products with hypoallergenic properties and optimized omega fatty acids proportion being enriched with В group and PP vitamins.\",\"PeriodicalId\":228771,\"journal\":{\"name\":\"Poultry and Chicken Products\",\"volume\":\"87 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Poultry and Chicken Products\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.30975/2073-4999-2022-24-4-64-68\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Poultry and Chicken Products","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30975/2073-4999-2022-24-4-64-68","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Turkey meat usage for special nutrition production
The paper is devoted to questions of turkey meat usage for production of balanced meat products with hypoallergenic properties and optimized omega fatty acids proportion being enriched with В group and PP vitamins.
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