INVESTIGATION OF THE EFFECT OF FOOD DYES OF NATURAL ORIGIN ON THE PHYSICO-CHEMICAL PROPERTIES OF COOKED SAUSAGES

Russian Journal of Agricultural and Socio-Economic Sciences

关键词: Food colorings;    Technology;    Extract;    Fruit crops;    Berry crops;    Compounding;    Manufacturing;    Cooked sausages;   

DOI  :  

来源: DOAJ

【 摘 要 】

Presented technology for nutrient food dyes model samples of cooked meat products with the introduction of extracts from currants, grapes and cherries; investigated the biochemical composition of the model samples, determined the content of trace elements and vitamins, and presents the results of the organoleptic analysis of the meat products.

【 授权许可】

Unknown