Maryna Khomenko,
Nataliia Slobodianiuk,
Alina Omelian,
Mykola Seba,
Inna Briukhachova
Keywords:
sausage fermentation, microbiological indicators, protein mass fraction, fat mass fraction, sodium nitrite, organoleptic assessment, pathogenic microorganisms
Khomenko, M., Slobodianiuk, N., Omelian, A., Seba, M., & Briukhachova, I.
(2022).
Assessment of the quality and nutritional value of organic dried sausages.
Animal Science and Food Technology,
13(4),
78-86.
https://doi.org/10.31548/animal.13(4).2022.78-86 |