RATIONALE FOR THE USE OF QUAIL MEAT IN THE PRODUCTION OF HYPOALLERGENIC PRODUCTS FOR CHILDREN by A. M. Patieva, S. V. Patieva, A. V. Zykova, T. P. Patieva

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Rationale for the use of quail meat in the production of food products for special purposes by A. M. Patieva, Z. N. Khatko, S. V. Patieva, A. V. Zykova

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Medical and biological feasibility of the recipe for baby boiled sausages for feeding children with food intolerance by A. V. Zykova, A. M. Patieva, Z. N. Khatko, S. V. Patieva

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Medical and biological justification for the use of venison in special food products by A. M. Patieva, Z. N. Khatko, S. V. Patieva, A. V. Zykova

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Investigation of technological parameters of guinea fowl, muscovy duck and turkey meat for the production of culinary products using sous-vide technology by A. M. Patieva, S. V. Patieva, Z. N. Khatko, T. B. Kolotiy, A. S. Shirokova

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