Kabdylzhar B 1

1. Effect of chicken by-products on the physicochemical properties of forcemeat formulations
2. Effect of Rotational Speed and Gap between Rotating Knives of the Grinder on the Yield Stress and Water-Binding Capacity of Fine Ground Chicken Bone
3. Chemical, physical properties, microstructure and granulometric composition of ultra-finely ground chicken bone paste
4. Functional and Sensory Properties of Pâtés Formulated with Emulsions from Chicken By-Products
5. Use of meat-bone paste to develop calcium-enriched liver pâté
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