XV CIBIA

EFFECT OF PARTIAL REPLACEMENT OF SODIUM CHLORIDE WITH PLEUROTUS OSTREATUS STIPE POWDER ON THE PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF SAUSAGE

XV CIBIA

FUNCTIONAL PROPERTIES OF PLANT-BASED INGREDIENTS FOCUSED ON THEIR APPLICATION IN HYBRID MEAT PRODUCTS

XV CIBIA

PARTIAL REPLACEMENT OF PORK WITH TEXTURED SOY PROTEIN AND SODIUM CHLORIDE IN HYBRID GROUND MEAT: EVALUATION OF PHYSICOCHEMICAL COMPATIBILITY

XV CIBIA

PHYSICOCHEMICAL COMPATIBILITY BETWEEN PORK MEAT AND SHIMEJI IN HYBRID GROUND MEAT ELABORATED WITH DIFFERENT CONCENTRATIONS OF SODIUM CHLORIDE

XV CIBIA

EVALUATION OF THE STABILITY OF HYBRID EMULSIFIED PRODUCTS CONTAINING PORK, MECHANICALLY SEPARATED CHICKEN MEAT, AND TEXTURIZED SOY PROTEIN (TSP)