ANTIOXIDANT ACTIVITY OF FUNCTIONAL READY-TO-EAT PRODUCTS FOR CANCER PATIENTS.
Marietta A. Aslanova, Olga K. Derevitskaya, Anna L. Bero, Natalya E. Soldatova
Keywords: Nutrition in cancer, Ready-to-eat turkey meat products, Antioxidant effect,
Vitamins, Selenium, Anticarcinogenic activity, Methods of heat treatment.
