Effect of different protein sources (plant, cricket powder and microalgae) on the technological and functional properties and sensory characteristics of pork meatballs

dc.contributor.author	Momchilova, M.
dc.contributor.author	Gradinarska-Ivanova, D.
dc.contributor.author	Yordanov, D.
dc.contributor.author	Zsivanovits, G.
dc.contributor.author	Pats, N.
dc.date.accessioned	2024-11-28T06:20:41Z
dc.date.available	2024-11-28T06:20:41Z
dc.date.issued	2024
dc.identifier.citation	Effect of different protein sources (plant, cricket powder and microalgae) on the technological and functional properties and sensory characteristics of pork meatballs / M. Momchilova, D. Gradinarska-Ivanova, D. Yordanov, G. Zsivanovits, N. Pats. – 2024. – Vol. 65, № 1. – Р. 25-35.	ru_RU
dc.identifier.uri	http://elib.grsmu.by/handle/files/33974
dc.language.iso	en	ru_RU
dc.title	Effect of different protein sources (plant, cricket powder and microalgae) on the technological and functional properties and sensory characteristics of pork meatballs	ru_RU
dc.type	Article	ru_RU