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Information × Registration Number 0220U101382, 0119U000233 , R & D reports Title Directions for use of the collagen-containing raw materials obtained during processing of poultry for food purposes popup.stage_title Head Franko Olena V., Registration Date 10-02-2020 Organization Іnstitute of Food Resources popup.description2 The scientific and technical and patent literature has been analyzed regarding the existing methods of collagen-containing raw material treatment. The most suitable method for processing collagen-containing raw materials, namely chicken legs, has been determined. Two types of protein products have been created: collagen-containing minced meat and collagen-containing gel. The qualitative characteristics of these protein products, as well as the possibility of their use in the composition of minced meat, are investigated.  Product Description popup.authors Voitsekhivska Liubov U. Okhrimenko Yurii I. Franko Olena V. Shelkova Tetiana V. popup.nrat_date 2020-04-02 Close