Study the influence of biologically active chicory complex on the quality and shelf life of sausages

The primary task of the food industry is to produce food of high nutritional and biological values, preserve food and prevent spoilage. These problems can be solved largely with the help of rational and literate use of food additives with high nutritional and biological value, preservative and antioxidant action. The influence of biologically active antioxidant complex of chicory on the quality and shelf life of sausages. The use of antioxidants chicory improves functional and technological properties and increases the shelf life of sausages.