Open AccessSTUDY OF PROCESS INDICES OF COOKED SAUSAGES USING EMULSIONS FROM COLLAGEN-CONTAINING RAW MATERIAL
Author(s) -
И. В. Калтович,
Dairy Industry
Publication year - 2021
Publication title -
piŝevye sistemy
Language(s) - English
Resource type - Journals
eISSN - 2618-9771
pISSN - 2618-7272
DOI - 10.21323/2618-9771-2021-4-3s-98-103
Subject(s) - food science , raw material , process (computing) , chemistry , materials science , computer science , organic chemistry , operating system