Revealing the influence of plant-based additives on qualitative indicators of a semi-finished product made from camel meat

Autor: Medeubayeva, Zhanar, Tayeva, Aigul, Shambulova, Gulnara, Syzdykova, Laila, Astakhov, Mikhail

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 2 No. 11 (116) (2022): Technology and Equipment of Food Production; 29-35
Eastern-European Journal of Enterprise Technologies; Том 2 № 11 (116) (2022): Технології та обладнання харчових виробництв; 29-35

This paper considers the influence exerted on the qualitative indicators of boiled camel sausage by plant-based additives. The study’s results were used to improve the technology and determine the levels of application of plant-derived extracts wit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::1bf442c93c81504c195332418156ee7f
http://journals.uran.ua/eejet/article/view/255676