PHYTOCOMPLEXES FOR MEAT PRODUCTS WITH THE REDUCED CONTENT OF THE SALTED SALT
Abstract
The article describes the results of research on the development of phytocomplexes based on spicy aromatic plants that provide good organoleptic characteristics of meat products with a reduced content of common salt.
Data on the vitamin and mineral composition of phytocomplexes, organoleptic indices of phytocomplexes and meat products with their use are presented.
For citations:
Gordynets S., Napreenko V., Mikhnova S., Matsievskaya Т. PHYTOCOMPLEXES FOR MEAT PRODUCTS WITH THE REDUCED CONTENT OF THE SALTED SALT. Topical Issues of Processing of Meat and Milk Raw Materials. 2017;(12):189-197. (In Russ.)
Views:
194
Email this article 