Development of a new type of boiled sausage products with the addition of fish raw material
The technology of producing a new type of boiled sausage products from pork with the addition of microwave blanched cod liver or semifinished cod liver oil, fish protein isolate from blue whiting or minced blue whiting has been developed to increase the biological value of lipids and to increase the...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Murmansk State Technical University
2017-09-01
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| Series: | Vestnik MGTU |
| Subjects: | |
| Online Access: | http://vestnik.mstu.edu.ru/show.shtml?art=1902&pdf=1 |