非传统植物原料对膳食营养香肠质量的影响

{"title":"非传统植物原料对膳食营养香肠质量的影响","authors":"L. Vojtsehivs'ka, S. Verbyts'kyj, O. Franko, L. Nedorizaniuk, T. Shelkova","doi":"10.31073/agrovisnyk202310-10","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":446698,"journal":{"name":"Visnyk agrarnoi nauky","volume":"39 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of non-traditional raw materials of vegetable origin on the quality of sausage for dietary nutrition\",\"authors\":\"L. Vojtsehivs'ka, S. Verbyts'kyj, O. Franko, L. Nedorizaniuk, T. Shelkova\",\"doi\":\"10.31073/agrovisnyk202310-10\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":446698,\"journal\":{\"name\":\"Visnyk agrarnoi nauky\",\"volume\":\"39 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Visnyk agrarnoi nauky\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31073/agrovisnyk202310-10\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Visnyk agrarnoi nauky","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31073/agrovisnyk202310-10","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}