The study of physicochemical and technological properties of boiled sausage recommended for the older adults
A recipe for cooked sausages of the herodietic direction using protein hydrolysate in the amount of 3%, 5%, and 7% of the mass of raw materials is proposed. The recipe is based on "Beef Sausage". Organoleptic evaluation of the prototypes showed that when protein hydrolysate was added in a...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2023-01-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1806 |