National University of Life and Environmental Sciences of Ukraine
03041, 15 Heroyiv Oborony Str., Kyiv, Ukraine
https://orcid.org/0000-0002-6900-6967
All articles |
|---|
Influence of balsamic vinegar on the quality indicators of natural semi-finished pork meat productsOksana Shtonda, Viktoriia Kulyk Keywords: fruit and berry raw materials, physical and chemical parameters, organoleptic evaluation, penetration stress
Shtonda, O., & Kulyk, V.
(2022).
Influence of balsamic vinegar on the quality indicators of natural semi-finished pork meat products.
Animal Science and Food Technology,
13(3),
59-66.
https://doi.org/10.31548/animal.13(3).2022.59-66
|
Influence of marinade based on vegetable oil blends on the structuralmechanical parameters of natural marinated meat semi-finished productsOksana 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 sausagesOksana 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
|