Open AccessSubstantiation of using enzyme additives in the manufacture of boiled sausages
Author(s) -
L.P. Vohnivenko,
M.V. Shynkaruk
Publication year - 2020
Publication title -
tavrìjsʹkij naukovij vìsnik
Language(s) - English
Resource type - Journals
eISSN - 2664-6102
pISSN - 2226-0099
DOI - 10.32851/2226-0099.2020.116.1.19
Subject(s) - food science , chemistry