Production technology of raw smoked sausages using a biologically active additive
https://doi.org/10.53315/2949-1231-2023-2-1-62-68
Abstract
The article deals with the issue of applying various biotechnological methods adapted to the technological process in the production technology of raw smoked sausages. The influence of a biologically active additive on the technological properties of a semi-finished product and a finished product has been studied.
The quality of sausage products is important for the consumer, so manufacturers must constantly monitor all technological processes in production, as well as monitor the demand for products sold.
About the Authors
O. S. Sangadzhieva
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Candidate of Biological Sciences, Associate Professor
Elista
K. E. Khalgaeva
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Candidate of Agricultural Sciences, Senior Lecturer
Elista
D. A. Khoroshevskaya
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Bachelor
Elista
N. A. Aidarbekova
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Bachelor
Elista
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Review
For citations:
Sangadzhieva O.S., Khalgaeva K.E., Khoroshevskaya D.A., Aidarbekova N.A. Production technology of raw smoked sausages using a biologically active additive. The Agriculture and Ecosystems in Modern World: Regional and Inter countries’ research. 2023;2(1):62-68. (In Russ.) https://doi.org/10.53315/2949-1231-2023-2-1-62-68
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