1. Електронний науковий архів Науково-технічної бібліотеки Національного університету "Львівська політехніка"
2. Електронний архів Науково-технічної бібліотеки
3. Матеріали конференцій
4. Food chemistry. Modern methods for production of food, food additives and packaging materials, Lviv, October 7-9, 2020

Title:	Екстракт ягід годжі для м'ясопродуктів
Authors:	Галенко, О. О. Баран, Д. І.
Affiliation:	Національний університет харчових технологій
Bibliographic description (Ukraine):	Галенко О. О. Екстракт ягід годжі для м'ясопродуктів / О. О. Галенко, Д. І. Баран // Food chemistry. Modern methods for production of food, food additives and packaging materials : book of abstracts, 7-9 October 2020, Lviv. — Lviv : Lviv Polytechnic National University, 2020. — P. 66. — (Modern methods for production of food and food quality assessment).
Bibliographic description (International):	Halenko O. O. Ekstrakt yahid hodzhi dlia miasoproduktiv / O. O. Halenko, D. I. Baran // Food chemistry. Modern methods for production of food, food additives and packaging materials : book of abstracts, 7-9 October 2020, Lviv. — Lviv : Lviv Polytechnic National University, 2020. — P. 66. — (Modern methods for production of food and food quality assessment).
Is part of:	Food chemistry. Modern methods for production of food, food additives and packaging materials : book of abstracts, 2020
Issue Date:	7-Oct-2020
Publisher:	Lviv Polytechnic National University Lviv Polytechnic National University
Place of the edition/event:	Львів Lviv
Temporal Coverage:	7-9 October 2020, Lviv
Number of pages:	1
Page range:	66
Start page:	66
End page:	66
URI:	https://ena.lpnu.ua/handle/ntb/55582
Copyright owner:	© Національний університет “Львівська політехніка”, 2020
References (Ukraine):	1. Abilmazhinova, N.K. The Use of Antioxidants in the Meat Industry / N.K. Abilmazhinova, A.M. Tayeva, Sh.A. Аbzhanova // Research Journal of Pharmacrutical, Biological and Chemical Sciences. - 2015. - №6 (5). - Р. 156 - 172 2. Melnyk O., Radzievska I., Galenko O., Peshuk L. (2018) Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol, Carpathian journal of food science and technology, 10 (3), p. 164-171.
References (International):	1. Abilmazhinova, N.K. The Use of Antioxidants in the Meat Industry, N.K. Abilmazhinova, A.M. Tayeva, Sh.A. Abzhanova, Research Journal of Pharmacrutical, Biological and Chemical Sciences, 2015, No 6 (5), R. 156 - 172 2. Melnyk O., Radzievska I., Galenko O., Peshuk L. (2018) Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol, Carpathian journal of food science and technology, 10 (3), p. 164-171.
Content type:	Conference Abstract
Appears in Collections:	Food chemistry. Modern methods for production of food, food additives and packaging materials, Lviv, October 7-9, 2020

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