Studying the composition of boiled sausage products, represented on the market of the Republic of Belarus
Abstract
The article presents an analysis of the ingredient composition and physical and chemical indicators of boiled sausage products presented in retail chains of meat and poultry processing enterprises of the Republic of Belarus.
About the Authors
S. A. Gordynets
Institute of Meat and Dairy Industry
Belarus
Belarus
Minsk
L. A. Charniauskaya
Institute of Meat and Dairy Industry
Belarus
Belarus
Minsk
V. M. Napreenko
Institute of Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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Review
For citations:
Gordynets S.A., Charniauskaya L.A., Napreenko V.M. Studying the composition of boiled sausage products, represented on the market of the Republic of Belarus. Topical Issues of Processing of Meat and Milk Raw Materials. 2022;(17):255-261. (In Russ.)
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