RESEARCH OF NUTRITIONAL AND BIOLOGICAL VALUE OF THE SEMI SMOKED MEATCONTAINING SAUSAGE

RESEARCH OF NUTRITIONAL AND BIOLOGICAL VALUE OF THE SEMI SMOKED MEATCONTAINING SAUSAGE

This study considers the expediency of combined duck meat of regional origin containing other types of raw materials with high protein value in meatcontaining sausages. The model for the studying of feasibility of combining duck meat of regional origin with other types of raw materials was a recipe...

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Bibliographic Details
Main Authors: N. Bozhko, V. Tischenko, V. Pasichnyi, O. Moroz
Format: Article
Language:English
Published: Odessa National Academy of Food Technologies 2019-12-01
Series:Harčova Nauka ì Tehnologìâ
Subjects:
peking duck
meat-containing smoked sausage
nutritional value
biological value
Online Access:https://journals.onaft.edu.ua/index.php/foodtech/article/view/1561

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