HYDRO-MECHANICAL PROCESSING OF RAW BEEF BY MASSAGING: THEORETICAL BASICS AND PRACTICAL APPROACHES.
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- Scientific Works, 2024, v. 87, n. 1, p. 90, doi. 10.15673/swonaft.v88i1.2966
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Works matching AU S., Verbytskyi
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THE AMINO ACID COMPOSITION OF MEAT PRODUCTS TREATED WITH PREPARATIONS OF MICROBIAL ORIGIN.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 3, p. 38, doi. 10.15673/fst.v16i3.2416
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CRITERIAL FEATURES OF THE STRUCTURAL CHARACTERISTICS OF FINE-TEXTURED POULTRY MEAT.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 91, doi. 10.15673/fst.v15i1.1965
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