Scientific Reports of the National University of Life and Environmental Sciences of Ukraine

О. Shtonda

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Changes in functional and technological indicators of african ostrich meat under the action of vegetable enzymes in the composition of salting brine


О. Shtonda, V. Israelian
Keywords: ostrich meat, enzyme preparation, papain, ham, moisture-binding ability

Shtonda, О., & Israelian, V. (2021). Changes in functional and technological indicators of african ostrich meat under the action of vegetable enzymes in the composition of salting brine. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine, 17(1),43-52. https://doi.org/10.31548/dopovidi2021.01.004