Microstructural analysis of sausage quality

SUBSTANTIATING THE USE OF GERMINATED LEGUME FLOUR ENRICHED WITH IODINE AND SELENIUM IN THE PRODUCTION OF COOKEDSMOKED SAUSAGES

Improvement of storage resistance of sausage products to micellar mushrooms by synthetic protective shrinks

THE EFFICIENCY OF STABILIZING THE OXIDATIVE SPOILAGE OF MEAT-CONTAINING PRODUCTS WITH A BALANCED FAT-ACID COMPOSITION

Volatile aroma compounds in Moskovskaya cooked smoked sausage formed in different types of casings

RESEARCH OF THE PHYSICAL AND CHEMICAL PROPERTIES AND METHODS OF RED RICE (FOOD COLOUR) DETERMINATION IN SAUSAGE PRODUCTS

Study and identification of main proteins and peptides to determine the content of muscle protein in structureless cooked products by the method of two-dimensional electrophoresis followed by the time-of-flight mass spectrometry identification

Study of lysate activity to modificate collagene raw materials to use in sausage mixture

Development of meat-containing semi-smoked sausages with Muscovy duck meat and white carp

Biological value of semi-smoked sausages with cedar oil cake