TY  JOUR
TI  DETERMINATION OF FUNCTIONAL PROPERTIES OF THE CHOPPED MEAT MASS MODEL SYSTEMS ADDED BY SEMI-FINISHED PRODUCT OF JERUSALEM ARTICHOKE AND CHICORY ROOT
KW  minced meat mass
KW  semi-finished product
KW  Jerusalem artichoke
KW  chicory root
KW  viscosity
KW  water-holding capacity
KW  water-binding capacity.
JO  Bulletin of KSAU
AU  Eremenko, D.O.
AU  Chub, O.P.
PY  2024
IS  0
PB  Krasnoyarsk State Agrarian University