Comparison of premium sausage “Doctorskaya”, to develop different manufacturers
Автор: Dovgan N.B.
Журнал: Вестник Омского государственного аграрного университета @vestnik-omgau
Рубрика: Ветеринарные науки
Статья в выпуске: 2 (10), 2013 года.
Бесплатный доступ
A comparative assessment of the quality of cooked sausage premium “Doctorskaya”, produced by different manufacturers. Revealed slight deviations from the requirements of individual indicators of technical standards which do not affect the taste evaluation of the samples, but the effect on the quality and product shelf life.
Cooked sausage, veterinary and sanitary assessment
Короткий адрес: https://sciup.org/142198895
IDR: 142198895
Статья научная
