INFLUENCE OF PROTEIN-FAT EMULSION FROM TURKEY SKIN AND PLANT RAW MATERIALS ON THE QUALITY OF COOKED SAUSAGES.

Autor:	KOISHYBAYEVA, A., UZAKOV, Y.
Předmět:	SAUSAGES FOOD emulsions PROTEINS FAT BUCKWHEAT flour
Zdroj:	Journal of Almaty Technological University; 2024, Vol. 144 Issue 2, p53-62, 10p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu