Development of New Types of Minced Meat Products for Preventive and Personalized Nutrition
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-96641-6_3
Reference19 articles.
1. Agalarova, E.G., Gunko, J.A., Kusakina, O.N., Cherednichenko, O.A., Dotdyeva, Z.S.: The national technological initiative FoodNet market: regional perspectives. In: Bogoviz, A.V. (eds.) The Challenge of Sustainability in Agricultural Systems. Lecture Notes in Networks and Systems, pp. 527–534, 206. Springer, Cham (2021)
2. Aider, M., Kastyuchik, A., Gnatko, E., Benaly, M., Plutakhin, G.: Electro-activated aqueous solutions: theory and application in the food industry and biotechnology. Innov. Food Sci. Emerg. Technol. 15, 38–49 (2012)
3. Arroyo, P.E., Linan, J., Vera Martinez, J.: Who really values healthy food? British Food J. 123(2), 720–738 (2021)
4. Bahir, V.M.: Electrochemical Activation: Inventions, Engineering, Technology. VIVA-STAR Publ, Moscow (2014)
5. Basic, M., et al.: Duck meat in human nutrition. Tehnologija mesa 56, 50–57 (2015)
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