Розробка технології вареної ковбаси із нетрадиційної сировини

Autor: Aigul Tayeva, Madina Kozhakhiyeva, Bagila Jetpisbayeva, Dinara Tlevlessova, Abdyssemat Samadun, Aivaz Valiyv

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 2 No. 11 (122) (2023): Technology and Equipment of Food Production; 15-23
Eastern-European Journal of Enterprise Technologies; Том 2 № 11 (122) (2023): Технології та обладнання харчових виробництв; 15-23

This paper considers the possibility of improving the functional and technological properties of boiled camel sausage with the addition of hump fat and chicken fillet. The effect of pumpkin peel powder on lipid oxidation, functional and technological

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4c0cbbf3de2f496f3e4841d111e4738
https://doi.org/10.15587/1729-4061.2023.277494