{"title":"节26。利用乌克兰不传统的植物原料和藻类开发具有改善健康效果的功能性肉制品技术","authors":"L. Peshuk, D. Prykhodko","doi":"10.30525/978-9934-26-328-6-26","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"30 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"SECTION 26. DEVELOPMENT OF THE TECHNOLOGY OF FUNCTIONAL MEAT PRODUCTS WITH A HEALTH-IMPROVING EFFECT USING PLANT RAW MATERIALS AND ALGAE THAT ARE NOT TRADITIONAL FOR UKRAINE\",\"authors\":\"L. Peshuk, D. Prykhodko\",\"doi\":\"10.30525/978-9934-26-328-6-26\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":325450,\"journal\":{\"name\":\"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS\",\"volume\":\"30 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.30525/978-9934-26-328-6-26\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30525/978-9934-26-328-6-26","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
SECTION 26. DEVELOPMENT OF THE TECHNOLOGY OF FUNCTIONAL MEAT PRODUCTS WITH A HEALTH-IMPROVING EFFECT USING PLANT RAW MATERIALS AND ALGAE THAT ARE NOT TRADITIONAL FOR UKRAINE