TECHNOLOGICAL AUXILIARY AGENT FOR TREATMENT OF NATURAL SAUSAGE CASINGS
It is shown that the main reason for lowering the quality of sausages in natural casings is the damage of their surfaces by fungi, yeasts, saprophytic staphylococci and putrefactive aerobic bacteria. Analytic data on the application of food organic acids and compositions based on them in sausage cas...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2017-09-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/46/4.pdf |
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