(Wydawnictwo Uniwersytetu Rzeszowskiego, 2017) Bal’-Prylypko, L.; Slobodianiuk, N.; Brona, G.; Moroziuk, R.; Al’ Ravashdekh, A.
It was determined the parameters of quality of functional canned mince meat productsoptimized by adding of preparations of proteins of blood plasma (2%) and cellular tissues (2.5%), and developed the optimized technology of their production.
