Open AccessImprovement of sausage products technology using protein-fat emulsion based on chicken fat
Author(s) -
Vasyl Pasichnyi,
Oleksandra Haschuk,
Oksana Moskalyuk,
A. Huralevych
Publication year - 2021
Publication title -
naukovì pracì nacìonalʹnogo unìversitetu harčovih tehnologìj
Language(s) - English
Resource type - Journals
eISSN - 2617-1945
pISSN - 2225-2924
DOI - 10.24263/2225-2924-2021-27-2-14
Subject(s) - emulsion , fat emulsion , food science , chemistry , chromatography , business , biochemistry , medicine , parenteral nutrition