QUALITY CONTROL, SAFETY OF RAW MEAT AND TURKEY MEAT PATE AND JUSTIFICATION OF RECIPES AND STERILIZATION REGIMENS
In the study of the toxicity of turkey meat, it was found that the content of toxic elements in the tested batches did not exceed the permitted levels. Thus, the lead content in meat was 0.08 mg / kg, which is 6.2 times (P <0.05) less than the determined norm, the arsenic content was at the leve...
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| Format: | Article |
| Language: | English |
| Published: |
Publishing House "Helvetica"
2023-03-01
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| Series: | Подільський вісник: сільське господарство, техніка, економіка |
| Subjects: | |
| Online Access: | https://journals.pdu.khmelnitskiy.ua/index.php/podilian_bulletin/article/view/108 |
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