Quality indicators and biological value of meat of broilers at ozonization

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Abstract


Results of studying of quality indicators of meat of broilers are given in article at their ozonization with definition of aminokislotny structure, fat and acid structure, determination of their biological value, perekisny number and acidity of fat taking into account periods of storage.

About the authors

P A Popov

All-Russian Scientific and Research Institution of Veterinary Sanitation, Hygiene and Ecology

Author for correspondence.
Email: v.e.nikitchenko@mail.ru

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Copyright (c) 2013 Попов П.А.

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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