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

Contact Us

Abstract, Papers & Training 
[email protected]

Administration & Finance
[email protected]

Newsletter

Subscribe to our newsletter and stay in touch with all of the latest information regarding the
Journal of Hygienic Engineering and Design