Open AccessThe use of the modified porcine testicular protein mass in cooked sausage production
Author(s) -
V V Nasonova,
M I Baburina,
A A Motovilina
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1052/1/012039
Subject(s) - food science , raw material , ingredient , fermentation , chemistry , final product , organic chemistry , economics , market economy