Development of meat-containing semi-smoked sausages with Muscovy duck meat and white carp

The article is devoted to the substantiation of expediency of combining white carp (Hypophthalmichthys molitrix) with Muscovy duck meat (Cairina moschata), grown in farms of the Sumy region. The recipes of meat-containing minced sausage systems for the production of meat-containing semi-smoked sausa...

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Principais autores:	N. V. Bozhko, V. I. Tischenko, V. M. Pasichnyi, O. Antonenko
Formato:	Artigo
Idioma:	Inglês
Publicado:	Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2018-11-01
Series:	Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Assuntos:	muscovy duck meat, white carp, meat-containing semi-smoked sausages, recipes, functional and techno-logical properties
Acceso en liña:	https://nvlvet.com.ua/index.php/food/article/view/2536
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!