USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH

USE OF BAR PROCESSING TO INCREASE THE SHELF LIFE OF VITAMINIZED SAUSAGES AND THEIR USE FOR THE CORRECTION OF STUDENTS' HEALTH

One of the priority directions of state policy in the field of healthy food is the development and integration of enriched foodstuffs with an increased expiration date into production. The purpose of researches is the study of effect of bar processing on the periods of storage of boiled sausages enr...

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Bibliographic Details
Main Authors: Tikhonov S.L., Tikhonova N.V., Samokhvalova E.V., Poznyakovskiy V.M., Volkov A.Yu., Aleksandrov A.V., Terent`ev A.E., Lazarev V.A.
Format: Article
Language:English
Published: Kemerovo State University 2016-12-01
Series:Foods and Raw Materials
Subjects:
processing under high pressure
meat raw materials
meat products
technical regulations
hydrostat
antioxidants
indicators of quality and safety
Online Access:http://jfrm.ru/?page=archive&jrn=8&article=13

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