Prospects for the use of natural color in sausage products
The article deals with the use of natural color to reduce the level of introduction of sodium nitrite. Enzymatic rice is used as a dye. The value of meat products is determined not only by their ability to satisfy a person’s physiological need for nutrients and energy, but also by the attractiveness...
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| Main Author: | |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2022-04-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/564 |
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