Open AccessAdvantages of the use of protein-fat emulsions in the technology of restructured ham products
Author(s) -
Віталій Юхимович Жук,
Iryna Shevchenko
Publication year - 2020
Publication title -
naukovì pracì nacìonalʹnogo unìversitetu harčovih tehnologìj
Language(s) - English
Resource type - Journals
eISSN - 2617-1945
pISSN - 2225-2924
DOI - 10.24263/2225-2924-2020-26-1-27
Subject(s) - food science , chemistry , business