RATIONAL TECHNOLOGICAL METHODS AND MODES OF PRODUCTION OF COOKED SAUSAGES BASED ON BEEF, CHARACTERIZED BY THE ABSENCE OF HETEROCYCLIC AROMATIC AMINES

I. Kaltovich; I. Halavach

Topical Issues of Processing of Meat and Milk Raw Materials
Aktualʹnye voprosy pererabotki mâsnogo i moločnogo syrʹâ

ISSN 2220-8755 (Print)

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Topical Issues of Processing of Meat and Milk Raw Materials

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Kaltovich I., Halavach I. RATIONAL TECHNOLOGICAL METHODS AND MODES OF PRODUCTION OF COOKED SAUSAGES BASED ON BEEF, CHARACTERIZED BY THE ABSENCE OF HETEROCYCLIC AROMATIC AMINES. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):248-259. (In Russ.)

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ISSN 2220-8755 (Print)

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Topical Issues of Processing of Meat and Milk Raw Materials

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