A study of the quality and biological value of meat of different breeds of rabbit bred in Georgia by Dodo Tavdidishvili, Tsira Khutsidze, David Tsagareishvili

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Studying the impact of non-traditinal supplements on the quality of the minced rabbit meat products by Dodo Tavdidishvili, Tsira Khutsidze, David Tsagareishvili, Lela Mamrikishvili-Okreshidze

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The impact of freezing methods on functional and technological properties of semi-finished rabbit meat products by Dodo Tavdidishvili, Davit Tsagareishvili, Tsira Khutsidze, Manana Pkhakadze, Lana Kvirikashvili

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The effect of antioxidants on the quality of semi-finished minced rabbit meat by Dodo Tavdidishvili, Tsira Khutsidze, Manana Pkhakadze, Aleko Kalandia, Maia Vanidze

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Effect of process parameters on the functional and physicochemical properties of extrudates enriched with starch-based nut flour by Davit Tsagareishvili, Otari Sesikashvili, Dodo Tavdidishvili, Gia Dadunashvili, Nugzari Sakhanberidze, Shalva Tsagareishvili

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