Comparative analysis of the chemical composition, functional-technological, rheological, and antioxidant properties of wild boar meat (Sus scrofa) with DFD properties and industrial pork [pdf]
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| Published in | Acta Scientiarum Polonorum. Technologia Alimentaria Vol. 22; no. 3; pp. 257 - 266 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
30.09.2023
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| Online Access | Get full text |
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| Author | Marinin, Andrii Ivanovich Bozhko, Nataliia Volodymyrivna Pasichnyi, Vasyl Mykolayovich Matsuk, Yuliia Anatoliivna Tischenko, Vasyl Ivanovich |
|---|---|
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| CorporateAuthor | Problem Research Laboratory, National University of Food Technologies, Kyiv, Ukraine Department of Food Technologies, Oles Honchar Dnipro National University, Ukraine Department of Biophysics, Biochemistry, Pharmacology and Biomolecular Engineering, Medical Institute, Sumy State University, Ukraine Department of Technology of Meat and Meat Products, National University of Food Technologies, Kyiv, Ukraine Department of Technology and Food Safety, Sumy National Agricultural University, Ukraine |
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| Title | Comparative analysis of the chemical composition, functional-technological, rheological, and antioxidant properties of wild boar meat (Sus scrofa) with DFD properties and industrial pork [pdf] |
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