Animal Science and Food Technology

Ihor Moskalenko

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Application of modern technologies to improve the quality of sausage products


Yuliia Kryzhova, Nataliia Slobodianiuk, Ihor Moskalenko
Keywords: sous-vide technology, amylopectin starch, phosphates, sodium nitrite, bacterial culture

Kryzhova, Y., Slobodianiuk, N., & Moskalenko, I. (2023). Application of modern technologies to improve the quality of sausage products. Animal Science and Food Technology, 14(1), 49-64. https://doi.org/10.31548/animal.1.2023.49