Influence of electrochemically activated water on the physical properties and rheological indicators of meat pates

Marynin, Andrii; Pasichnyi, Vasyl; Shpak, Vladyslav; Svyatnenko, Roman

Please use this identifier to cite or link to this item: https://hdl.handle.net/11159/631540

Title:

Influence of electrochemically activated water on the physical properties and rheological indicators of meat pates

Journal:

Technology audit and production reserves

Authors:

Marynin, Andrii
Pasichnyi, Vasyl
Shpak, Vladyslav
Svyatnenko, Roman

e-ISSN:

2706-5448

Document Type:

Article

Year of Publication:

2023

Open Content License:

Original URL:

https://journals.uran.ua/tarp/article/download/278113/273206/642200

Persistent Identifier of the first edition:

doi:10.15587/2706-5448.2023.278113

Language:

English (eng)

Citation:

Marynin, Andrii/Pasichnyi, Vasyl et. al. (2023). Influence of electrochemically activated water on the physical properties and rheological indicators of meat pates. In: Technology audit and production reserves 2 (3/70), S. 41 - 46.
https://journals.uran.ua/tarp/article/download/278113/273206/642200.
doi:10.15587/2706-5448.2023.278113.

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Open Access ZBW

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