Technological parameters for the production of cooked poultry and pork sausages enriched with non-traditional vegetable raw materials
The results of the development of the technological scheme and parameters of the production of cooked sausage products from poultry and pork, enriched with protein-containing vegetable raw materials, are presented. It is proposed to introduce chickpea flour and lentil flour in a total amount of 5% i...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/full_html/2021/04/bioconf_ppsis2021_03015/bioconf_ppsis2021_03015.html |