Abstract:Currently, there is a deficiency of protein, vitamins, macro-and microelements in the diet of people. When processing and manufacturing meat, a large amount of co-products is obtained that have a high nutritional value, are a source of protein, minerals and vitamins, etc. Therefore, the rational use of co-products in the production of meat products is relevant in terms of solving the problem of the growing demand for protein. The article is devoted to the development of two new types of sausages. Based on the … Show more
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