Quality indicators and biological value of meat of broilers at ozonization

Cover Page

Cite item


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


Copyright (c) 2013 Попов П.А.

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

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies