INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT
The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high co...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Route OÜ
2020-06-01
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| Series: | EUREKA: Life Sciences |
| Subjects: | |
| Online Access: | http://journal.eu-jr.eu/life/article/view/1321 |