Open AccessInvestigation of the influence of the use of natural and artificial shells on the microbiological stability and moisture content of cooked sausages during storage
Author(s) -
Vasyl Pasichnyi,
Andrii Marynin,
Yu. Zheludenko,
Світлана Петрівна Задкова
Publication year - 2018
Publication title -
harčova promislovìstʹ
Language(s) - English
Resource type - Journals
ISSN - 2225-2916
DOI - 10.24263/2225-2916-2018-24-8
Subject(s) - water content , moisture , food science , natural (archaeology) , food storage , stability (learning theory) , environmental science , materials science , chemistry , computer science , engineering , biology , geotechnical engineering , composite material , paleontology , machine learning