EFFECT OF TYPE AND LEVEL OF COLLAGEN SUPPLEMENTS ON
MORPHOLOGICAL CHARACTERISTICS OF COOKED SAUSAGES
Pavel Chorbadzhiev, Dilyana Gradinarska*, Katya Valkova-Jorgova,
Aco Kuzelov, Diana Indjelieva
Key words: Collagen supplement, Protein matrix, Protein aggregates,
Cooked sausages, Morphological characteristics.