Sausage technology for food sustainability: recipe, color, nutrition, structure
Yan Liu,
Anna Helikh,
Andrii Filon
et al.
Abstract:Food sustainability is a new concept of sustainability, which is complemented by the criteria of culture, eating traditions and food availability. However, the technology of sausage products was not created for the criteria of food sustainability. Technology was developed using dietary, local, seasonal and economically available semi-finished products with a long shelf life, which is a component of food sustainability, public health and zero hunger. Dried semi-finished products from beets and snails are used a… Show more
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