issue 6 pages 16-20

Study of the character of changes in fatty acids and a degree of fat oxidation in cooked sausages when adding Portulaca oleracea L.

N L Vostrikova
K.K. Makangali
D A Utyanov
T. Ch. Tultabaeva
G. M. Tokysheva
V A Zakharova
Publication typeJournal Article
Publication date2024-12-30
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ISSN20712499

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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.
GOST all authors (up to 50) Copy
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}
}