Fursik, OksanaStrashynskyi, IgorGoncharov, Georgi2017-12-132017-12-132016Fursik, O. Soy isolates in technology of meat products / O. Fursik, I. Strashynskyi, G. Goncharov // Central European Congress on Food 2016 — Food Science for Well-being CEFood 2016: Book of Abstracts. — 23-26 May 2016. — K. : NUFT, 2016. — Р. 314.https://dspace.nuft.edu.ua/handle/123456789/26380Proteins from plants and animals are the most common preparations on the market food supplements. They are used to correct the balance of properties and chemical composition of foods. They can stabilize the quality and yield of products and effectively modify the functional and technological properties of meat and correcting nutritional and biological value of the finished product.enбілкові препарати рослинного орегенасоєві білкиякістьфункціональні властивостім'ясна системабелковые препараты растительного орегенасоевые белкикачествофункциональные свойствамясная системаplant oragin protein preparationssoy proteinsqualityfunctional propertiesmeat systemкафедра технології м’яса і м’ясних продуктівThesis