Open AccessCOMPARATIVE ANALYSIS OF THE EFFECT OF CHITOSAN, CUMIN, CORIANDER AND ZIRA ON THE QUALITY INDICATORS OF COOKED SAUSAGE PRODUCTS
Author(s) -
А.А. Валишев,
A.L. Ishevsky
Publication year - 2022
Publication title -
chronos: estestvennye i tehničeskie nauki
Language(s) - English
Resource type - Journals
ISSN - 2712-9691
DOI - 10.52013/2712-9691-39-1-3
Subject(s) - chitosan , food science , chemistry , quality (philosophy) , mathematics , microbiology and biotechnology , biology , organic chemistry , physics , quantum mechanics
This article deals with a comparative analysis of the effect of chitosan, cumin, coriander and zira on the quality indicators of cooked sausages.