Improving the organoleptic and structural-chemical properties of semi-smoked sausages.

Serikkyzy, Mira; Jumabekova, Gulzira; Zheldybayeva, Ainur; Matibayeva, Ainur; Omirbay, Roza; Balev, Desislav.

Afiliação

Serikkyzy M; Department of Food Safety and Quality, Almaty Technological University, 100, Tole bi str, Almaty 050016, Kazakhstan.
Jumabekova G; Department of Food Safety and Quality, Almaty Technological University, 100, Tole bi str, Almaty 050016, Kazakhstan.
Zheldybayeva A; Department of Food Safety and Quality, Almaty Technological University, 100, Tole bi str, Almaty 050016, Kazakhstan.
Matibayeva A; Department of Food Technology, Almaty Technological University, 100, Tole bi str, Almaty 050016, Kazakhstan.
Omirbay R; Department of Food Safety and Quality, Almaty Technological University, 100, Tole bi str, Almaty 050016, Kazakhstan.
Balev D; Department of Technology of Meat and Fish Products, University of Food Technologies, 26 Maritza Blvd, Plovdiv 4000, Bulgaria.

Saudi J Biol Sci ; 29(3): 1510-1514, 2022 Mar.

Article em En | MEDLINE | ID: mdl-35280540