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The Age Influence on the Meat Quality
(2017)
The goat meat's total characteristic productivity for the efficiency of meat and features of its formation obtained from the quantity and quality of meat products. The purpose of slaughters control obtained the goat meat ...
Fatty ACID Composition of Biological Active Additive
(2017)
The researchers of the study developed the formulation of biological additives for sausages, based on the cake of wheat germ, pumpkin, linseed and sesame seeds. The production of biological additives from the cake of wheat ...