Improving the technology for the production of raw dried beef products by Larysa Bal-Prylypko, Mykola Nikolaenko, Oleksandr Kanishchev, Liudmyla Beiko, Nataliia Holembovska

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Justification and microbiota compositions development for the fermentation of raw meat by Svitlana Danylenko, Oksana Naumenko, Viktor Yemtsev, Tetiana Kryzhska, Oksana Potemska, Galina Tolok, Oleksandr Kanishchev, Olena Ochkolyas, Nataliia Prokopenko, Alina Omelian

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