V. Pelykh, S. Ushakova, E. Sakhatska
Keywords:
chopped semi-finished products, food fiber, Kametsel, meat, cutlets, functional ingredients, water binding capacity
Pelykh, V., Ushakova, S., & Sakhatska, E.
(2020).
The use of dietary fiber in the technology of minced meat semi-finished products.
Scientific Reports of the National University of Life and Environmental Sciences of Ukraine,
16(5).
https://doi.org/10.31548/dopovidi2020.05.009 |