The influence of herbal supplement on the functional and technological properties of boiled camel sausage
This article deals with the possibility of improving the functional and technological properties of cooked sausage made of camel meat with the addition of humpback fat and chicken fillet. The aim of the research was to study the effect of selected vegetable additives on the functional and technologi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2023-07-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1786 |