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Selection of the main components and study of their influence on the quality indicators of raw smoked sausages

2022

M. A. Gasheva


Bibliographic information
Publisher
Maykop State Technological University
Other Subjects
Probiotic starter cultures; Raw smoked sausages; Expiration date; Food processing and manufacture; Dry demineralized whey
Language
Russian
Type
Journal Article
Source
Новые технологии, Vol 17, Iss 6, Pp 26-34 (2022)

2022-09-15
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