Email this article The use of refined products in the production of buckwheat cooked sausages
- Authors: Sysoev VN1
-
Affiliations:
- Issue: No 4 (2011)
- Pages: 92-95
- Section: Articles
- URL: https://bulletin.ssaa.ru/1997-3225/article/view/23542
- ID: 23542
Cite item
Full Text
Abstract
The influence of buckwheat flour for sensory and physico-chemical quality of pork ham is studied. The optimal number of input buckwheat flour in the raw meat in the hydrated form is determined. The research results are analyzed.
Keywords
References
- Диетпром - гречневая мука [Электронный ресурс]. - URL: <http://www.dietprom.ru/> (дата обращения: 2.09.2011).
- Зонин, В.Г. Современное производство колбасных и солено-копченых изделий. - СПб.: Профессия, 2007. - 224 с.
- Лихачева, Е.И. Товароведение и экспертиза мяса и мясных товаров / Е.И. Лихачева, О.В. Юсова. - М: Инфра, 2009. - 304 с.
Supplementary files
