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.

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Journal of Hygienic Engineering and Design