Author

Kostiantyn Myroshnichenko

Master's Student

Cherkasy State Technological University

18006, 460 Shevchenko Blvd., Cherkasy, Ukraine

All articles

open access

Keywords: emulsifier, bunker, minced meat, adhesion

Adhesive properties of the main kinds of minced meat, most frequently processed in emulsifier

Kostiantyn Myroshnichenko, Oleksandr Batrachenko

Suggested citation

Myroshnichenko, K., & Batrachenko, O. (2017). Adhesive properties of the main kinds of minced meat, most frequently processed in emulsifier. Bulletin of Cherkasy State Technological University, 22(2), 99-104.
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