| Autor: |
Zav'ialov NV, Vagin VV, Zimina LV, Baranova LN, Shendrikova IA, Dikun PP |
| Jazyk: |
ruština |
| Zdroj: |
Voprosy pitaniia [Vopr Pitan] 1991 May-Jun (3), pp. 52-5. |
| Abstrakt: |
The results of the physico-chemical and hygienic investigations of smoked sausages produced according to the improved technology were compared to those of routine products. The changes in the content of smoking substances in uncooked smoked sausage depend on the duration of smoking and drying. Microstructural and microbiological data, as well as carcinogenic compounds detected in the samples studied have been presented. It has been shown that the use of vacuum evaporation improves the product structure and significantly decreases the content of carcinogenic substances in smoked sausages, as well as makes better their taste and scent, that leads to the improvement of consumer's properties of the product. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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