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pro vyhledávání: '"Andrey N. Ivankin"'
Autor:
Anastasia A. Semenova, Andrey N. Ivankin, Tatyana G. Kuznetsova, Andrei S. Dydykin, Viktoria V. Nasonova, Elena V. Mileenkova
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 1, Pp 168-176 (2019)
The paper presents a study of Moskovskaya cooked smoked sausages formed in various artificial casings: fibrous (cellulose), collagen, and polyamide. An oxygen permeability oxygen permeability of the casings was above 40 cm3 and below 30 cm3/m2∙24 h
Externí odkaz:
https://doaj.org/article/7d2ae12da07740759fed7b3d736f53d2
