Для цитирования:

Baioumy A.A., Mohamed R.M., Abedelmaksoud T.G. Development and evaluation of low-fat chicken burgers using chicken feet meat as a functional fat replacer. Теория и практика переработки мяса. 2026;11(1):77-86. https://doi.org/10.21323/2414-438X-2026-11-1-77-86

For citation:

Baioumy A.A., Mohamed R.M., Abedelmaksoud T.G. Development and evaluation of low-fat chicken burgers using chicken feet meat as a functional fat replacer. Theory and practice of meat processing. 2026;11(1):77-86. https://doi.org/10.21323/2414-438X-2026-11-1-77-86