Study of the character of changes in fatty acids and a degree of fat oxidation in cooked sausages when adding Portulaca oleracea L.
Publication type: Journal Article
Publication date: 2024-12-30
SJR: —
CiteScore: —
Impact factor: —
ISSN: 20712499
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Vostrikova N. L. et al. Study of the character of changes in fatty acids and a degree of fat oxidation in cooked sausages when adding Portulaca oleracea L. // Vsyo o myase. 2024. Vol. 6. pp. 16-20.
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Vostrikova N. L., Makangali K., Utyanov D. A., Tultabaeva T. C., Tokysheva G. M., Zakharova V. A. Study of the character of changes in fatty acids and a degree of fat oxidation in cooked sausages when adding Portulaca oleracea L. // Vsyo o myase. 2024. Vol. 6. pp. 16-20.
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TY - JOUR
DO - 10.21323/2071-2499-2024-6-16-20
UR - https://www.vniimp.ru/journal/all-about-meat/2071-2499-2024/6/16-20.html#ru
TI - Study of the character of changes in fatty acids and a degree of fat oxidation in cooked sausages when adding Portulaca oleracea L.
T2 - Vsyo o myase
AU - Vostrikova, N L
AU - Makangali, K.K.
AU - Utyanov, D A
AU - Tultabaeva, T. Ch.
AU - Tokysheva, G. M.
AU - Zakharova, V A
PY - 2024
DA - 2024/12/30
PB - The Gorbatov's All-Russian Meat Research Institute
SP - 16-20
IS - 6
SN - 2071-2499
ER -
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@article{2024_Vostrikova,
author = {N L Vostrikova and K.K. Makangali and D A Utyanov and T. Ch. Tultabaeva and G. M. Tokysheva and V A Zakharova},
title = {Study of the character of changes in fatty acids and a degree of fat oxidation in cooked sausages when adding Portulaca oleracea L.},
journal = {Vsyo o myase},
year = {2024},
publisher = {The Gorbatov's All-Russian Meat Research Institute},
month = {dec},
url = {https://www.vniimp.ru/journal/all-about-meat/2071-2499-2024/6/16-20.html#ru},
number = {6},
pages = {16--20},
doi = {10.21323/2071-2499-2024-6-16-20}
}