DRY SAUSAGE COMPARATIVE CHARACTERISTIC OF MEATPACKING PLANT OF KRASNODAR REGION
DOI:
https://doi.org/10.30888/2415-7538.2020-16-01-021Keywords:
Dry sausage, sample, microbiological research, finished products quality, sodium nitrite, the weight share of fat.Abstract
The research scheme about dry sausage is considered in the paper accordance with the current regulatory documents. The results of studies of four types of sausages produced at Krasnodar Region meatpacking plants are presented. The reasons that have a nega
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References
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