| DC Field | Value | Language |
|---|
| dc.contributor.author | Галенко, О. О. | |
| dc.contributor.author | Безпалько, В. А. | |
| dc.coverage.temporal | 7-9 October 2020, Lviv | |
| dc.date.accessioned | 2020-12-07T14:12:20Z | - |
| dc.date.available | 2020-12-07T14:12:20Z | - |
| dc.date.created | 2020-10-07 | |
| dc.date.issued | 2020-10-07 | |
| dc.identifier.citation | Галенко О. О. Інноваційні м'ясопродукти типу «Халяль» / О. О. Галенко, В. А. Безпалько // Food chemistry. Modern methods for production of food, food additives and packaging materials : book of abstracts, 7-9 October 2020, Lviv. — Lviv : Lviv Polytechnic National University, 2020. — P. 63. — (Modern methods for production of food and food quality assessment). | |
| dc.identifier.uri | https://ena.lpnu.ua/handle/ntb/55578 | - |
| dc.format.extent | 63 | |
| dc.language.iso | en | |
| dc.publisher | Lviv Polytechnic National University | |
| dc.publisher | Lviv Polytechnic National University | |
| dc.relation.ispartof | Food chemistry. Modern methods for production of food, food additives and packaging materials : book of abstracts, 2020 | |
| dc.title | Інноваційні м'ясопродукти типу «Халяль» | |
| dc.type | Conference Abstract | |
| dc.rights.holder | © Національний університет “Львівська політехніка”, 2020 | |
| dc.contributor.affiliation | Національний університет харчових технологій | |
| dc.format.pages | 1 | |
| dc.identifier.citationen | Halenko O. O. Innovatsiini miasoprodukty typu "Khalial" / O. O. Halenko, V. A. Bezpalko // Food chemistry. Modern methods for production of food, food additives and packaging materials : book of abstracts, 7-9 October 2020, Lviv. — Lviv : Lviv Polytechnic National University, 2020. — P. 63. — (Modern methods for production of food and food quality assessment). | |
| dc.relation.references | 1. Фізико – хімічні показники м’яса птиці механічного обвалювання, промитого різними органічними кислотами. Л.В. Пешук, О.О. Заболотня, Т.М. Іванова// Наукові праці НУХТ 2017. Том 23, № 5, Частина 2. | |
| dc.relation.references | 2. Cortez‐Vega W.R., Fonseca, G.G., & Prentice, C. (2013). Optimization of parameters for obtaining surimi‐like material from mechanically separated chicken meat using response surface methodology. Journal of Food Science and Technology, 52(2), 763–772. | |
| dc.relation.references | 3. Peshuk L., Galenko O., Androsova A., Bogun V. (2016) Meat products for the nutrition of people with the overweight of body - pandemic of ХХІ century, Ukrainian Journal of Food Science, 4(1), 6-17. | |
| dc.relation.referencesen | 1. Fizyko – khimichni pokaznyky miasa ptytsi mekhanichnoho obvaliuvannia, promytoho riznymy orhanichnymy kyslotamy. L.V. Peshuk, O.O. Zabolotnia, T.M. Ivanova// Naukovi pratsi NUKhT 2017. V. 23, No 5, Part 2. | |
| dc.relation.referencesen | 2. Cortez‐Vega W.R., Fonseca, G.G., & Prentice, C. (2013). Optimization of parameters for obtaining surimi‐like material from mechanically separated chicken meat using response surface methodology. Journal of Food Science and Technology, 52(2), 763–772. | |
| dc.relation.referencesen | 3. Peshuk L., Galenko O., Androsova A., Bogun V. (2016) Meat products for the nutrition of people with the overweight of body - pandemic of KhKhI century, Ukrainian Journal of Food Science, 4(1), 6-17. | |
| dc.citation.spage | 63 | |
| dc.citation.epage | 63 | |
| dc.coverage.placename | Львів | |
| dc.coverage.placename | Lviv | |
| Appears in Collections: | Food chemistry. Modern methods for production of food, food additives and packaging materials, Lviv, October 7-9, 2020
|
