Investigation of the Effect of Food Dyes of Natural Origin on the Physico-Chemical Properties of Cooked Sausages

Found at: https://hdl.handle.net/10535/7878
PDF
Type:	Journal Article
Author:	Kozlova, T.
Journal:	Russian Journal of Agricultural and Socio-Economic Sciences
Volume:	2
Page(s):	34-39
Date:	2012
URI:	https://hdl.handle.net/10535/7878
Sector:	Agriculture
Region:	Former Soviet Union
Subject(s):	food supply technology fruit crops
Abstract:	"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."

Files in this item

Files	Size	Format	View	xmlui.dri2xhtml.METS-1.0.item-files-description
i002_article_2012_06.pdf	3.509Mb	PDF	View/Open	http://www.rjoas.com/issue-2012-02/i002_article_2012_06.pdf