FATTY-ACID STRUCTURE OF FAT OF LARVACEOUS EHINOCOCOS OF PIGS
DOI:
https://doi.org/10.30889/2523-4692.2018-03-03-027Keywords:
pork, meat, fatty tissue, fatty acids, larval echinococcosisAbstract
With an increase in the degree of invasion of pig carcasses by laryngeal echinococcosis, the content of saturated fatty acids increases, and polyunsaturated - decreases. In subcutaneous fat, the ratio of polyunsaturated fatty acids to saturated decreasesMetrics
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