THE LEVEL OF VOLATILE ORGANIC COMPONENTS IN THE PRODUCTS OF SLAUGHTER PIGS AT ECHINOCOCCOSIS FEVER
The article presents data on the amount of volatile organic compounds in the products of slaughter pigs echinococcosis. In infested by Echinococcus granulosus pig in tissues and organs occurred alcohol fermentation, which resulted in the formation and accumulation of alcohols which, turn, contributed to the formation of acetals.