ВИКОРИСТАННЯ НЕТРАДИЦІЙНОЇ СИРОВИНИ В ТЕХНОЛОГІЇ ВИРОБНИЦТВА ВАРЕНО-КОВБАСНИХ ВИРОБІВ
DOI:
https://doi.org/10.30890/2709-2313.2024-27-00-031Ключові слова:
hake, vegetable raw materials, cuttlefish ink, red caviar, sausage productsАнотація
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
Посилання
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