Author

Viktor Orel

Cherkasy State Technological University

18006, 460 Shevchenko Blvd., Cherkasy, Ukraine

All articles

open access

Keywords: meat grinder; meat; pressure; mince; rheological properties

Influence of pressure processing on structural, mechanical and organoleptic properties of sausage products

Nadiia Filimonova, Sergiy Filimonov, Oleksandr Batrachenko, Viktor Orel

https://doi.org/10.24025/2306-4412.3.2019.182503

Suggested citation

Filimonova, N., Filimonov, S., Batrachenko, O., & Orel, V. (2019). Influence of pressure processing on structural, mechanical and organoleptic properties of sausage products . Bulletin of Cherkasy State Technological University, 24(3), 163-169. https://doi.org/10.24025/2306-4412.3.2019.182503
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  • 23.09.2019
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  • Library Science. Record Studies. Informology - Volume 23, No. 3, 2019