HAMBURGER PATTY DEVELOPMENT WITH ALGINATE-PECTIN MEAT EMULSION
Lyudmila Ivanovna Barybina, Natalya Pavlovna Oboturova, Viktoria Andreevna
Datsko, Andrey Ashotovich Nagdalian*, Marina Egorovna Kopchekchi, Nadezhda
Arkadievna Ozheredova, Marina Nikolaevna Verevkina, Alexander Nikolaevich Simonov

Key words: Meat emulsion, Pectin, Alginate, Phosphates, Whey protein,
Patty, Hamburger, Healthy food, 
Food safety.

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