Physico-chemical parameters of minced meat for semi-smoked sausage with a reduced trans fat content
This article presents the results of a study of the physico-chemical parameters of minced meat for semi-smoked sausage with a reduced content of trans fatty acids. The data are presented that the physico-chemical parameters of the model minced meat from semi-smoked sausages made on the basis of the...
| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Makale |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Almaty Technological University
2022-09-01
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| Seri Bilgileri: | Алматы технологиялық университетінің хабаршысы |
| Konular: | |
| Online Erişim: | https://www.vestnik-atu.kz/jour/article/view/1079 |