Open AccessINVESTIGATION OF THE EFFECT OF FOOD DYES OF NATURAL ORIGIN ON THE PHYSICO-CHEMICAL PROPERTIES OF COOKED SAUSAGES
Author(s) -
Т. А. Козлова
Publication year - 2012
Publication title -
russian journal of agricultural and socio-economic sciences
Language(s) - English
Resource type - Journals
ISSN - 2226-1184
DOI - 10.18551/rjoas.2012-02.06
Subject(s) - food science , natural food , natural (archaeology) , chemistry , biology , paleontology
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