Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin
The aim is to develop sausage products of a specified composition with a vegetable protein content and an antioxidant of vegetable origin, which are more resistant to oxidative deterioration processes. Proteins of vegetable origin allow people with metabolic peculiarities to get proteins in the requ...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2017-12-01
|
| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/62 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|