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Effect of Using Oleogel on the Physicochemical Properties, Sensory Characteristics, and Fatty Acid Composition of Meat Patties.

Autor: Igenbayev A; Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan., Kakimov M; Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan., Mursalykova M; Department of Food Technology and Processing Products, S. Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan., Wieczorek B; Institute of Machine Design, Faculty of Mechanical Engineering, Poznan University of Technology, Piotrowo 3, 60-965 Poznan, Poland., Gajdzik B; Department of Industrial Informatics, Faculty of Materials Engineering, Silesian University of Technology, 44-100 Gliwice, Poland., Wolniak R; Department of Economics and Informatics, Faculty of Organization and Management, Silesian University of Technology, 44-100 Gliwice, Poland., Dzienniak D; Department of Manufacturing Systems, Faculty of Mechanical Engineering and Robotics, AGH University of Krakow, A. Mickiewicza 30, 30-059 Krakow, Poland., Bembenek M; Department of Manufacturing Systems, Faculty of Mechanical Engineering and Robotics, AGH University of Krakow, A. Mickiewicza 30, 30-059 Krakow, Poland.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Nov 28; Vol. 13 (23). Date of Electronic Publication: 2024 Nov 28.