Application of beekeeping products in the technology of raw smoked sausages

Application of beekeeping products in the technology of raw smoked sausages

The safety of fermented sausage products is due to the elimination of a number of risks of biological origin, mainly of a microbiological nature. One of the most promising directions for the development of barrier technologies is the use of starter cultures and the biologically active substances pro...

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Bibliographic Details
Main Authors:	Oksana Shtonda, Viktoriia Kulyk, Kateryna Semeniuk
Format:	Article
Language:	English
Published:	National University of Life and Environmental Sciences of Ukraine 2023-10-01
Series:	Тваринництво та технології харчових продуктів
Subjects:	starter cultures honeydew honey physical and chemical parameters lactic acid bacteria fermentation
Online Access:	https://animalscience.com.ua/en/journals/tom-14-3-2023/zastosuvannya-produktiv-bdzhilnitstva-u-tekhnologiyi-sirokopchenikh-kovbas

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