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Autor:
Margarita Vasilievna, Daniil Dmitrievich Goroshko, Diana Sergeevna Andryushchenko, Petr Vladimirovich Smutnev, Igor Yurievich Tyurin, D. V. Nikolaev, Tatyana Yurievna Levina, Svetlana Evgenyevna Bozhkova
Publikováno v:
The Agrarian Scientific Journal. :58-61
The article presents experimental materials on the development and optimization of the recipe for cooked sausages, in particular, boiled sausages. For the research, three samples of minced meat were made: the first with ketchup, the second with tomat