Annotation: 
                            This article discusses the innovative direction of molecular food technology. The processes of gelation and spherification of substances for the formation of hemispheres of gel-like meat product were studied.                        
                        
                        
                            
                            Year of release:                             
                                2019                            
                        
                        
                            
                            Number of the journal:                             
                                1(73)                            
                        
                        
                            
                            Heading:                             Technical sciences and technologies
                        
                        
                            
                            Keywords:                             trophology, modernist cuisine, molecular cuisine, meat, horse meat, gel, restructured products, smart food                        
                     
             English
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 Русский Қазақ
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