Detection of Acute Toxicity of Wormwood Extract and Pine Conifer Extract

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dc.creatorAbdullaeva, Bufotima T.
dc.creatorRakhmonova, Gulnora G.
dc.creatorSoliev, Mahammadzhon I.
dc.date2022-05-06
dc.date.accessioned2023-08-21T07:32:58Z
dc.date.available2023-08-21T07:32:58Z
dc.descriptionThis article describes the results of scientific research on minced meat products, their importance and antioxidants used in their production. The possibility of using wormwood and pine conifer extracts in minced meat products and their effects on the body were also studied.en-US
dc.formatapplication/pdf
dc.identifierhttps://sjii.indexedresearch.org/index.php/sjii/article/view/197
dc.identifier.urihttp://dspace.umsida.ac.id/handle/123456789/10815
dc.languageeng
dc.publisherIndexed Research Publishing Companyen-US
dc.relationhttps://sjii.indexedresearch.org/index.php/sjii/article/view/197/273
dc.rightsCopyright (c) 2022 Spanish Journal of Innovation and Integrityen-US
dc.sourceSpanish Journal of Innovation and Integrity; Vol. 5 (2022): Spanish Journal of Innovation and Integrity; 605-609en-US
dc.source2792-8268
dc.subjectextracten-US
dc.subjectwormwooden-US
dc.subjectpine conifersen-US
dc.subjectminced meaten-US
dc.subjectantioxidanten-US
dc.titleDetection of Acute Toxicity of Wormwood Extract and Pine Conifer Extracten-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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