investigation of the effect of food dyes of natural origin on the physico-chemical properties of cooked sausages
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2012
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Abstract
Presented technology for nutrient food dyes model samples of cooked meat products with the introduction of extracts from currants, grapes and cherries; investigated the biochemical composition of the model samples, determined the content of trace elements and vitamins, and presents the results of the organoleptic analysis of the meat products.| Reference Key |
kozlova2012russianinvestigation
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| Authors | ;T. Kozlova |
| Journal | abstract and applied analysis |
| Year | 2012 |
| DOI | DOI not found |
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