The prospects of using meat of common ostrich (Struthio camelus) for the production of dry-cured products-Reference-Cited by-同舟云学术

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The prospects of using meat of common ostrich (Struthio camelus) for the production of dry-cured products

Published:2022 Issue: Volume: Page:
ISSN:0094-243X
Container-title:“TOPICAL ISSUES OF THERMOPHYSICS, ENERGETICS AND HYDROGASDYNAMICS IN THE ARCTIC CONDITIONS”: Dedicated to the 85th Birthday Anniversary of Professor E. A. Bondarev
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Author:

Gorlova U. D.,Kazakova E. V.,Krasulja O. N.,Kuznecova T. G.

Publisher

AIP Publishing

Link

http://aip.scitation.org/doi/pdf/10.1063/5.0100857

Reference16 articles.

1. V. Yu. Kuzmichev and V. С. Kolodyaznaya, Meat Industry 11, pp. 20–24 (2008).

2. A. I. Balog and I. C. L. Almeida Paz, Braz. J. Poult. Sci. 9(4) (2007).

3. A. G. Bychayev and L. T. Vasilyeva, Genetics and breeding of animals 4, pp. 42–49 (2017).

4. N. A. Lebedev, Agriculture 4, pp. 12–16 (2018), https://en.nbpublish.com.

5. N. Y. Sarbatova, E. A. OstroukhϬ O. V. Sycheva, E. E. Epimakhova and R. S. Omarov, Food Industry 2(36) (2018), https://cyberleninka.ru.

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