investigation of the effect of food dyes of natural origin on the physico-chemical properties of cooked sausages
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.
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148744
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148744
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Scimatic Chain (ID: 481)
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