{"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}
引用次数: 0
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.
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