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

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dc.contributor.authorKozlova, T.
dc.coverage.countryRussiaen_US
dc.coverage.regionFormer Soviet Unionen_US
dc.date.accessioned2012-03-14T14:34:20Z
dc.date.available2012-03-14T14:34:20Z
dc.date.issued2012en_US
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.identifier.citationjournalRussian Journal of Agricultural and Socio-Economic Sciencesen_US
dc.identifier.citationmonthFebruaryen_US
dc.identifier.citationnumber2en_US
dc.identifier.citationpages34-39en_US
dc.identifier.citationvolume2en_US
dc.identifier.urihttps://hdl.handle.net/10535/7878
dc.languageotheren_US
dc.subjectfood supplyen_US
dc.subjecttechnologyen_US
dc.subjectfruiten_US
dc.subjectcropsen_US
dc.subject.sectorAgricultureen_US
dc.titleInvestigation of the Effect of Food Dyes of Natural Origin on the Physico-Chemical Properties of Cooked Sausagesen_US
dc.typeJournal Articleen_US
dc.type.methodologyExperimentalen_US
dc.type.publishedpublisheden_US

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