| dc.contributor.author |
Kozlova, T. |
|
| dc.date.accessioned |
2012-03-14T14:34:20Z |
|
| dc.date.available |
2012-03-14T14:34:20Z |
|
| dc.date.issued |
2012 |
en_US |
| dc.identifier.uri |
https://hdl.handle.net/10535/7878 |
|
| dc.description.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." |
en_US |
| dc.language |
other |
en_US |
| dc.subject |
food supply |
en_US |
| dc.subject |
technology |
en_US |
| dc.subject |
fruit |
en_US |
| dc.subject |
crops |
en_US |
| dc.title |
Investigation of the Effect of Food Dyes of Natural Origin on the Physico-Chemical Properties of Cooked Sausages |
en_US |
| dc.type |
Journal Article |
en_US |
| dc.type.published |
published |
en_US |
| dc.type.methodology |
Experimental |
en_US |
| dc.coverage.region |
Former Soviet Union |
en_US |
| dc.coverage.country |
Russia |
en_US |
| dc.subject.sector |
Agriculture |
en_US |
| dc.identifier.citationjournal |
Russian Journal of Agricultural and Socio-Economic Sciences |
en_US |
| dc.identifier.citationvolume |
2 |
en_US |
| dc.identifier.citationpages |
34-39 |
en_US |
| dc.identifier.citationnumber |
2 |
en_US |
| dc.identifier.citationmonth |
February |
en_US |