Animal Science and Food Technology

Kateryna Semeniuk

All articles

Influence of marinade based on vegetable oil blends on the structuralmechanical parameters of natural marinated meat semi-finished products


Oksana Shtonda, Kateryna Semeniuk, Viktoriia Kulyk
Keywords: meat, oil, blend, penetration stress, plasticity, enzyme, hardness of semi-finished products

Shtonda, O., Semeniuk, K., & Kulyk, V. (2021). Influence of marinade based on vegetable oil blends on the structuralmechanical parameters of natural marinated meat semi-finished products. Animal Science and Food Technology, 12(3), 68-75. https://doi.org/10.31548/animal2021.03.006

Application of beekeeping products in the technology of raw smoked sausages


Oksana Shtonda, Viktoriia Kulyk, Kateryna Semeniuk
Keywords: starter cultures; honeydew honey; physical and chemical parameters; lactic acid bacteria; fermentation

Shtonda, O., Kulyk, V., & Semeniuk, K. (2023). Application of beekeeping products in the technology of raw smoked sausages. Animal Science and Food Technology, 14(3), 86-98. https://doi.org/10.31548/animal.3.2023.86