Book 10.2 Subsidiary of the University of Ruse in RazgradBook 10.2 · Biotechnologies and Food Technologies SAT-ONLINE-P-2-BFT(R)-10 Functional characteristics of food of animal origin Cite Cite this paper× Citation styleAPA 7IEEEChicago Author–DateHarvardBibTeXRIS DownloadCopy Tatjana Kalevska, Daniela Nikolovska Nedelkoska, Viktorija Stamatovska, Vezirka Jankuloska, Gjore Nakov