Improving the organoleptic and structural-chemical properties of semi-smoked sausages
Sign Up to like & getrecommendations! Published in 2022 at "Saudi Journal of Biological Sciences"
DOI: 10.1016/j.sjbs.2021.11.021
Abstract: The decline of meat resources and the rapid growth of the world's population creates a need for resource management. The purpose of the study was to test the original technology of the semi-smoked sausages production… read more here.
Keywords: structural chemical; organoleptic structural; smoked sausages; chemical properties ... See more keywords