{"title":"The use of coagulated egg components: an actual direction for expanding the production of culinary products from chicken eggs","authors":"I. L. Stefanova, A. Klimenkova, L.V. Shakhnazarov","doi":"10.33465/2308-2941-2023-01-38-41","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":322580,"journal":{"name":"Meat technology magazine","volume":"89 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat technology magazine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33465/2308-2941-2023-01-38-41","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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