Title of article
Comparative study of fatty acid composition of meat material from various animal species
Author/Authors
Lisitsyn، A.B. نويسنده The V.M. Gorbatov All-Russian Meat Research Institute, 109316 Moscow, Russia, Talalikhina str. 26. , , Chernukha، I.M. نويسنده The V.M. Gorbatov All-Russian Meat Research Institute, 109316 Moscow, Russia, Talalikhina str. 26. , , Ivankin، A.N. نويسنده The V.M. Gorbatov All-Russian Meat Research Institute, 109316 Moscow, Russia, Talalikhina str. 26. ,
Issue Information
روزنامه با شماره پیاپی 0 سال 2013
Pages
8
From page
124
To page
131
Abstract
Fatty acid composition of lipid components as a part of recipes of meat products has been investigated. Factors influencing the results of analytical determination of individual fatty acids are shown. The main ratios of fatty acid composition describing fats of sheep, sow, boar, cow, turkey, horse, chicken, pheasant, and wild boar are presented, allowing their use in manufacture of modern meat products with variable nutrition value.
Journal title
Scientific Journal of Animal Science
Serial Year
2013
Journal title
Scientific Journal of Animal Science
Record number
1023613
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