Animal Science and Food Technology

Olha Snizhko

All articles

The use of inulin-containing raw materials in the technology of sausage production


Olha Snizhko, Iryna Momot
Keywords: fat substitutes, meat products, inulin, chicory, Jerusalem artichoke, organoleptic, health-improving properties

Snizhko, O., & Momot, I. (2022). The use of inulin-containing raw materials in the technology of sausage production. Animal Science and Food Technology, 13(2), 71-80. https://doi.org/10.31548/animal.13(2).2022.71-80