Biological value of semi-smoked sausages with cedar oil cake

Biological value of semi-smoked sausages with cedar oil cake

Introduction. Development of novel meat products with better quality and biological value remains one of priority objectives of modern food industry. New meat products correspond with the principles of healthy diet due to their improved fatty acid profile and lower sodium content. The present resear...

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Bibliographic Details
Main Authors: Galina V. Gurinovich, Irina S. Patrakova, Sergey A. Seregin, Alesya G. Gargaeva, Oksana Ya. Alekseevnina, Olga M. Myshalova, Marina V. Patshina
Format: Article
Language:English
Published: Kemerovo State University 2020-04-01
Series:Foods and Raw Materials
Subjects:
meat products
formulations
fatty acid composition
sodium
lipid oxidation
water activity
Online Access:http://jfrm.ru/files/archive/15/4.pdf

Internet

http://jfrm.ru/files/archive/15/4.pdf

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