Assessment of function-technological and rheological parameters of consistency stabilisers for dairy protein-fat systems for the production of semi-smoked sausages

Publikováno v: Technology audit and production reserves; Vol. 3 No. 3(71) (2023): Chemical engineering; 41-45
Technology audit and production reserves; Том 3 № 3(71) (2023): Хімічна інженерія; 41-45

During the past few years, the world community has faced a number of problems related to the delivery and storage of milk and milk products. In particular, the situation provoked by quarantine restrictions in various countries of the world forces to

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::e1e183a2ab62aee068556b1c174931da
https://journals.uran.ua/tarp/article/view/283465