MEAT AND PLANT PRODUCTS DESIGNING BASED ON THE
MULTILEVEL MODELING METHOD
Aleksander A. Borisenko, Andrey A. Bratsikhin, Ludmila A. Saricheva,
Aleksey A. Borisenko, Gennady V. Slyusarev, Evgeniy A. Chebotarev
Key words: Formulation design, balanced nutrient content, nuggets, soy isolate,
emulsifying stability, electrochemical activated water
