Technology of Low Temperature Processing of Meat Ground Beef-Based Semi-Finished Products, Modified with Biological Supplement ‘Magnetofood’

Authors

  • Liubov I. Yurchenko National University of Civil Defense of Ukraine, Kharkiv
  • Irina V. Tsikhanovska Ukrainian Engineering Pedagogics Academy, Kharkiv
  • Elena Y. Prikhodko Kharkiv State Zooveterinary Academy, Kharkiv

DOI:

https://doi.org/10.15407/cryo28.02.190

Abstract

Probl Cryobiol Cryomed 2018; 28(2): 190

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Published

2018-07-02

How to Cite

Yurchenko, L. I., Tsikhanovska, I. V., & Prikhodko, E. Y. (2018). Technology of Low Temperature Processing of Meat Ground Beef-Based Semi-Finished Products, Modified with Biological Supplement ‘Magnetofood’. Problems of Cryobiology and Cryomedicine, 28(2), 190. https://doi.org/10.15407/cryo28.02.190

Issue

Vol. 28 No. 2 (2018): Probl Cryobiol Cryomed

Section

Abstracts

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