Expanding the range of sausage products of special purpose

Expanding the range of sausage products of special purpose

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The article presents the results of research of minced meat from turkey meat with the addition of whole blood in order to expand the range of special purpose products. The presence of a wide range of physiologically active substances in meat raw materials determines its special properties. In scient...

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Bibliographic Details
Main Authors:	O. Haschuk, O. Moskalyuk, I. Simonova
Format:	Article
Language:	English
Published:	Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2020-05-01
Series:	Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Subjects:	turkey meat, whole blood, protein-fat emulsion, sausages
Online Access:	https://nvlvet.com.ua/index.php/food/article/view/3950

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