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Vol. 18 (2015 year), No. 1

Bogdan E. G., Turshuk E. G.
Research of components used for developing recipes with meat of domesticated reindeer

The graphical model and results of experiments on working out the technology of venison stew production have been given; the comparative characteristic of the chemical and amino acid composition of venison and other kinds of meat has been presented

(in Russian, стр.5, fig. 4, tables. 4, ref 3, Adobe PDF, Adobe PDF 0 Kb)