THE INTENSIFICATION OF THE TECHNOLOGY OF SMOKED SAUSAGES WITH ADAPTED FOOD MODULE
Studied the possibility of use of adaptedfood module in the production of smoked sausages. The positive impact of demineralised whey in the process of breeding new strains. Active marked decrease in pH, increase in lactic acid microorganisms and the reduced mass loss in model systems of raw sausages...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North Caucasus Federal University
2022-05-01
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| Series: | Вестник Северо-Кавказского федерального университета |
| Subjects: | |
| Online Access: | https://vestnikskfu.elpub.ru/jour/article/view/1032 |
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