Bal’-Prylypko, L.Slobodianiuk, N.Brona, G.Moroziuk, R.Al’ Ravashdekh, A.2018-03-272018-03-272017Edukacja – Technika – Informatyka nr 4(22)/2017, s. 220–2232080-9069http://repozytorium.ur.edu.pl/handle/item/3466It 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.engAttribution-NonCommercial-NoDerivatives 4.0 Międzynarodowehttp://creativecommons.org/licenses/by-nc-nd/4.0/canned mince meat productstechnologyproteinconsistencynutritional valuejuicinessviscosityand holding of waternutritional fibersarticle10.15584/eti.2017.4.282450-9221