THE USE OF NON-TRADITIONAL RAW MATERIALS IN THE TECHNOLOGY OF THE PRODUCTION OF COOKED SAUSAGE PRODUCTS
DOI:
https://doi.org/10.30890/2709-2313.2024-27-00-031Keywords:
hake, vegetable raw materials, cuttlefish ink, red caviar, sausage productsAbstract
The paper substantiates the feasibility of developing the technology of fish sausages from hake in combination with chicken meat and adding vegetable raw materials and natural dye. As a result of literary sources analysis, the relevance of this topic wasMetrics
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