Abstract:The aim of the study was to improve and determine the degree of freshness of meat of snails of Helix genus a er different technological processing by bacterioscopic method. Since there is no data in the modern scien fic literature about the determina on of indicators of safety and quality of meat of snails, in par cular the freshness of meat of different species and different technological processes by bacterioscopic method, therefore the problem is relevant. The meat of snails of genus Helix has been used for… Show more
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