STUDY OF THE ANTIOXIDANT ACTIVITY OF ESSENTIAL OILS WHEN MAKING SMOKED SAUSAGE FROM MARAL MEAT
The given paper deals with the research results of studying the antioxidant properties of essential oils of sage and rosemary and their combinations in minced semi-smoked and boiled-smoked sausages. Basing on the data of organoleptic analysis of semi- smoked sausage the choice and the maximum permis...
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| Format: | Article |
| Language: | Russian |
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Kemerovo State University
2017-09-01
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| Series: | Техника и технология пищевых производств |
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| Online Access: | http://fptt.ru/stories/archive/46/10.pdf |