Food supplement «Selenpropionix» effect on the quality of cooked sausages
Автор: Khamaganova I.V., Darbakova N.V., Duba A.I., Zambalova N.A.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления @vestnik-esstu
Статья в выпуске: 2 (37), 2012 года.
Бесплатный доступ
The article reveals the results of research on the effect of selenium and propionic acid bacteria on the quality characteristics of second grade cooked sausages. It substantiated the use of bacterial concentrate «Selenpropioniх» in the production of cooked sausages. It is proved that the additive accelerates the course of biochemical processes in the salting of raw meat and increases the quality of the finished product.
Selenium, propionic acid bacteria, cooked sausage, qualitative characteristics, food supplement "selenpropionix"
Короткий адрес: https://sciup.org/142148104
IDR: 142148104
