The Effect of Preparation of Boiled Foals’ meat by the Yakut Technique on the Nutritional Value of Yakut Horse Foals’ Meat
International Journal of Nutrition and Food Sciences
Volume 2, Issue 3, May 2013, Pages: 137-141
Received: May 6, 2013; Published: May 30, 2013
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Authors
Alexey A. F., SSI The Yakut Scientific Research Institute of Agriculture Russian Agricultural Academy, Russian Federation, Yakutsk
Petrova L. V., SSI The Yakut Scientific Research Institute of Agriculture Russian Agricultural Academy, Russian Federation, Yakutsk
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Abstract
The results of the study on the effect of different cooking techniques of Yakut national meat products on the nutritional value of Yakut horse foals’ meat.
Keywords
Foals’ Meat, Preparation Technology of Meat Dishes, National Meat Products
To cite this article
Alexey A. F., Petrova L. V., The Effect of Preparation of Boiled Foals’ meat by the Yakut Technique on the Nutritional Value of Yakut Horse Foals’ Meat, International Journal of Nutrition and Food Sciences. Vol. 2, No. 3, 2013, pp. 137-141. doi: 10.11648/j.ijnfs.20130203.17
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