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Proceedings of the v International Youth Conference "Perspectives of Science and Education" 2019
DOI: 10.29013/v-conf-usa-6-92-101
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Study of the Process of Salting of Horse Meat With the Use of a Biological Product, Electromashservice and Machining

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“…Table 3 presents the values of the nutritional value indicators of the developed additives and the content of the biologically active substances. Along with the solution to the task of increasing the nutritional value of meat products, an important factor is its hygienic safety, including microbiological safety, which to a large degree depends on raw material quality and recipe components [21][22][23][24][25].…”
Section: Issn 2224-5278mentioning
confidence: 99%
“…Table 3 presents the values of the nutritional value indicators of the developed additives and the content of the biologically active substances. Along with the solution to the task of increasing the nutritional value of meat products, an important factor is its hygienic safety, including microbiological safety, which to a large degree depends on raw material quality and recipe components [21][22][23][24][25].…”
Section: Issn 2224-5278mentioning
confidence: 99%