Analysis of main trends in improving quality characteristics of meat products

by Svetlana Shapoval, Yakubian Sarkis, Kristina Nechepurenko
Published 2018-05-01

Research of nutritional and biological value of chopped beaf steaks using thermostable elastic emulsions

by Kristina Nechepurenko, Bogdana Starostenko, Alexander Ashtaev, Pavel Pivovarov, Nina Dudenko
Published 2017-05-01

Overview of the market of minced meat products and ways to improve the technology of semi-finished products of a high degree of readiness

by Kristina Nechepurenko, Olena Zolotukhina, Galina Horbenko, Bogdana Starostenko, Irina Panikarova, Tatyana Karpova
Published 2021-04-01

TECHNOLOGY OF FISH SNACKS BASED ON MINCED FISH USING A PROTEIN SUPPLEMENT FOR PREVENTION OF CHRONIC GASTROINTESTINAL DISEASES

by Bogdana Starostenko, Kristina Nechepurenko, Hanna Horbeko, Olena Zolotukhina, Roza Zorya, Andrey Trubchanin
Published 2020-06-01

Technology of meat minced products with the use of sodium alginate-based thermostable elastic emulsion

by Kristina Nechepurenko, Galina Horbeko, Olena Zolotukhina, Невен Бремеч Желко, Anil Grover, Yanina Tsarenko, Anastasia Kornitskaya
Published 2019-05-01