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1. Effect of chicken by-products on the physicochemical properties of forcemeat formulations
2. Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives
3. Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example
4. Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution
5. Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste
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