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Kateryna Leshchenko

State Biotechnological University

333 Klochkivska str.

Kharkiv, 61051

Ukraine

  • State Biotechnological University

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Effect of the Improved Protein-Mineral Additive on Structural-Mechanical Characteristics of Minced Meat

EUREKA: Life Sciences 2021, (5), 46-53. doi:10.21303/2504-5695.2021.002089
Number of pages: 8 Posted: 24 Nov 2021
Kateryna Leshchenko, Maksym Serik, Pavlo Pyvovarov, Andreii Zahorulko and Aleksey Zagorulko
State Biotechnological University, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
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improved protein-mineral additive, calcium compounds, minced meat, cut meat semi-finished products, structural and mechanical properties