Assessment of the quality of broiler chicken parts obtained under different cutting schemes | Meliashchenia | Food Industry: Science and Technology

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

ISSN 2073-4794 (Print)

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Meliashchenia A.V., Khodoreva O.G., Marchenko K.A. Assessment of the quality of broiler chicken parts obtained under different cutting schemes. Food Industry: Science and Technology. 2024;17(2):60-64. (In Russ.)

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ISSN 2073-4794 (Print)

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About the Authors

A. V. Meliashchenia
RUE RUE “Scientific and Practical Center for Foodstuffs of the National Academy of Sciences of Belarus”
Belarus

Meliashchenia Aliaksei Viktorovich, PhD (Economic), Associate Professor, General Director

29, Kozlova str., 220037, Minsk

O. G. Khodoreva
RUE “Institute of Meat and Dairy Industry”
Belarus

Khodoreva Olga Gennadievna, head of the sector for standardization and rationing of the meat industry

172, Partizansky Ave, 220075, Minsk

K. A. Marchenko
RUE “Institute of Meat and Dairy Industry”
Russian Federation

Marchenko Kristina Alexandrovna, researcher of sector of standardization and rationing of meat industry

172, Partizansky Ave, 220075, Minsk

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