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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: http://vestnik.mstu.edu.ru/v18_1_n60/69_73_bogdan.pdf .
