THE REASONABILITY OF BLUEBERRY CONCENTRATED JUICE APPLICATION IN THE MANUFACTURE OF DRY-CURED PORK
The aspects of the blueberry concentrated juice application in the production of dried pork as an ingredient of the salt mixture were studied. The organoleptic evaluation of the obtained products using concentrated blueberry juice with different concentrations of solids was carried out. The chemical...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2018-09-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/93 |
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