VOYTSEKHIVSKA, Liubov; FRANKO, Olena; OKHRIMENKO, Yurii; VERBYTSKYI, Sergii; GAVRILENKO, Anna
(Tehnica UTM, 2020)
Quality parameters of stuffs, namely minced meat (CMM) and coagulated gel (CCG), obtained by processing of hen legs are presented n this work. The effect of the said characteristics upon finished meat products is investigated, ...