Archive
The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.
Warning: file_get_contents(http://doi.crossref.org/servlet/getForwardLinks?usr=murmansk&pwd=4_mstu&doi=): failed to open stream: HTTP request failed! HTTP/1.1 400 in /var/www/old/sites/vestnik/php/find_ref.php on line 2
Research of components used for developing recipes with meat of domesticated reindeer
Abstract. 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
Keywords: reindeer, venison, dietary product, deer meat quality
Printed reference: Bogdan E. G., Turshuk E. G. Research of components used for developing recipes with meat of domesticated reindeer // Vestnik of MSTU. 2015. V. 18, No 1. P. 69-73.
Electronic reference: Bogdan E. G., Turshuk E. G. Research of components used for developing recipes with meat of domesticated reindeer // Vestnik of MSTU. 2015. V. 18, No 1. P. 69-73. URL: https://vestnik.mauniver.ru/v18_1_n60/69_73_bogdan.pdf .
