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https://doi.org/10.55956/SPYE3356
THE RECIPE FOR THE PRODUCTION OF SAUSAGES ENRICHED WITH MILLET BRAN AND OATMEAL «TARY»
Abstract views: 341
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PDF downloads: 153
https://doi.org/10.55956/MBZE5398
RHEOLOGICAL MECHANICAL MODEL OF MINCED SAUSAGE
Abstract views: 164
/ PDF downloads: 66
https://doi.org/10.55956/QDLA7684
COMPARATIVE ANALYSIS OF STRUCTURAL-MECHANICAL AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF ORGANIC AND NON-ORGANIC BEEF FOR SAUSAGE PRODUCTION
Abstract views: 192
/ PDF downloads: 45
https://doi.org/10.55956/GLZB2267
ANALYSIS OF QUALITY INDICATORS OF SAUSAGE PRODUCTS PREPARED WITH THE USE OF LOW-VALUE BY-PRODUCTS
Abstract views: 144
/ PDF downloads: 113
https://doi.org/10.55956/QTIK2882
GOJI BERRIES AS A FUNCTIONAL ADDITIVE IN THE PRODUCTION OF SEMI-SMOKED SAUSAGES
Abstract views: 229
/ PDF downloads: 111
https://doi.org/10.55956/THZV8814
RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT
Abstract views: 305
/ PDF downloads: 122
https://doi.org/10.55956/RNQY1919
INNOVATIVE METHODS OF USING PROTEIN HYDROLYSATESIN THE PRODUCTION OF BOILED SAUSAGE
Abstract views: 286
/ PDF downloads: 155
https://doi.org/10.55956/QCYL6055
RESEARCH ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL INDICATORS OF FORTIFIED SAUSAGE PRODUCTS
Abstract views: 57
/ PDF downloads: 24
https://doi.org/10.55956/ZZIV9315
INVESTIGATION OF THE AMINO ACID AND FATTY ACID COMPOSITION OF SEMI-SMOKED SAUSAGE FROM A VEGETABLE MEAT SUBSTITUTE
Abstract views: 127
/ PDF downloads: 0
https://doi.org/10.55956/NUOM5661
RESEARCH ON THE QUALITY AND SAFETY OF SMOKED SAUSAGE
Abstract views: 128
/ PDF downloads: 104
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