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Publications by V. M. Pasichnyi
Development of Meat-Containing Semi-Smoked Sausages With Muscovy Duck Meat and White Carp
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies
Related publications
Supplementation of Vitamin E and C in Feed on Meat Quality, Thiobarbituric Acid Reactive Substance (Tbars) and Myoglobin Level of Muscovy Duck Meat
Journal of the Indonesian Tropical Animal Agriculture
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Zoology
Veterinary
Duck Meat in Human Nutrition
Tehnologija mesa
Effects of Duck Feed Supplemented With Invasive Giant Salvinia(Salvinia Molesta) on Duck Meat Characteristics
Turkish Journal of Veterinary and Animal Sciences
Veterinary
Nutritional Value and Fatty Acid Composition of Some Traditional Argentinean Meat Sausages
Food Science and Technology
Biotechnology
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Evaluation of Physicochemical and Microbiological Parameters of Smoked Sausages
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
Influence of Duck Species and Cross-Breeding on Sensory and Quality Characteristics of Alabio and Cihateup Duck Meat
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Development of a Sensitive and Specific qPCR Method to Detect Duck and Goose DNA in Meat and Feathers
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Utilization of Spent Broiler Breeder Hen Meat to Develop Value Added Sausages
International Journal of Current Microbiology and Applied Sciences
Identification of Duck, Partridge, Pheasant, Quail, Chicken and Turkey Meats by Species-Specific PCR Assays to Assess the Authenticity of Traditional Game Meat Alheira Sausages
Food Control
Biotechnology
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