Evaluation of the quality of cooked sausage products using additives
https://doi.org/10.53315/2949-1231-2023-2-3-52-57
Abstract
The evaluation of the quality of cooked sausages with the use of “Iodocasein” in comparison with sausage products of the classical recipe was carried out. During the research, it was found that all samples of boiled sausage products meet the requirements of the standard.
About the Authors
N. N. Moroz
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Candidate of Agricultural Sciences, Associate Professor
g. Elista
E. N. Ochirova
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Candidate of Agricultural Sciences, Associate Professor
g. Elista
I. A. Nidzlyaeva
Kalmyk State University named after B.B. Gorodovikov
Russian Federation
Russian Federation
Candidate of Agricultural Sciences, Associate Professor
g. Elista
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Review
For citations:
Moroz N.N., Ochirova E.N., Nidzlyaeva I.A. Evaluation of the quality of cooked sausage products using additives. The Agriculture and Ecosystems in Modern World: Regional and Inter countries’ research. 2023;2(3):52-57. (In Russ.) https://doi.org/10.53315/2949-1231-2023-2-3-52-57
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