National University of Life and Environmental Sciences
03041, 15 Heroiv Oborony Str., Kyiv, Ukraine
All articles |
|---|
Microstructural analysis of cooked sausages with spelt flourLarysa Bal-Prylypko, Volodymyr Khomych, Svitlana Usenko, Valentyna Israelian, Maryna Nazarenko Keywords: sausages, spelt flour, histological studies, minced meat, microstructural analysis
Bal-Prylypko, L., Khomych, V., Usenko, S., Israelian, V., & Nazarenko, M.
(2021).
Microstructural analysis of cooked sausages with spelt flour.
Animal Science and Food Technology,
12(3),
50-59.
https://doi.org/10.31548/animal2021.03.004
|
Physical and mathematical modelling of the process of cooking minced meat with spelt flour and champignon mushroomsLarysa Bal-Prylypko, Mykola Nikolaenko, Mikhailo Mushtruk, Maryna Nazarenko, Liudmyla Beiko Keywords: spelt; shear stress; minced meat mass; similarity theory; similarity numbers; diffusion; cooked meat products
Bal-Prylypko, L., Nikolaenko, M., Mushtruk, M., Nazarenko, M., & Beiko, L.
(2024).
Physical and mathematical modelling of the process of cooking minced meat with spelt flour and champignon mushrooms.
Animal Science and Food Technology,
15(2),
38-55.
https://doi.org/10.31548/animal.2.2024.38
|