Development of jerked sausage technology with grain bioproducts
Research work on the development of technology of fermented sausages to provide them probiotic properties and microflora protection by the use of grain product is conducted in the article. On the basis of theoretical and practical part of science it is concluded that the development of technology o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2015-09-01
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| Series: | Tehnologìčnij Audit ta Rezervi Virobnictva |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/51028 |