Selection of the main components and study of their influence on the quality indicators of raw smoked sausages
To date, it is known that functional nutrition products account for 3% of all known food products. Based on forecasts, in the coming decades, their percentage ratio will increase to 30–50% of the entire grocery market. The range of functional meat products is poorly developed, which is explained by...
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| Main Author: | |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2022-02-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/537 |
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