Animal Science and Food Technology

Lesia Bondarenko

All articles

A study of changes in the functional-technological properties of minced meat systems based on hake and broiler chicken meat mince


Vasyl Pasichnyi, Lesia Bondarenko, Roman Svyatnenko, Yevheniia Shubina
Keywords: semi-finished meat products; hydrobionts; combined meat products; hydrocolloids; rheological properties; functional properties

Pasichnyi, V., Bondarenko, L., Svyatnenko, R., & Shubina, Ye. (2026). A study of changes in the functional-technological properties of minced meat systems based on hake and broiler chicken meat mince. Animal Science and Food Technology, 17(2), 18-31. https://doi.org/10.31548/animal.2.2026.18