Developing the quality of functional sausage products with the addition of local vegetable raw materials
Oksana Dzyundzya,
Artem Antonenko,
Olga Gorach
et al.
Abstract:In today's world, the issue of creating complete food products is relevant for the development of food technology. One of these areas is devoted to solving the problem of preventing iron deficiency conditions arising from iron deficiency in the diet.
To enrich the diet with necessary nutrients and reduce the loss of valuable raw materials, it is relevant to justify innovative technologies of sausage products.
The object of the study is the technology of blood sausages with the addition of eggplant powder and g… Show more
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