The use of biologically active additives of plant origin in sausage production
Food additives that allow regulating functional and technological properties, providing qualitative and quantitative characteristics of finished products are essential in meat technologies. Flax seed processing products, due to the high concentration of functionally valuable components and pronounce...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2024-09-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/1622 |
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