Complex Technology for the Production of Smoked Products of Prolonged Shelf Life with a Reduced Concentration of Sodium Nitrite

Author:

Danilchuk Tatiana N.1ORCID,Ipatov Dmitry E.1ORCID

Affiliation:

1. Russian Biotechnological University (BIOTECH University)

Publisher

Russian Biotechnological University (ROSBIOTECH)

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference34 articles.

1. Literature:

2. Bazhenova, B.A. Investigation of the possibility of immobilization of antioxidants of the Daursky rosehip by inclusion in the protein-lipid complex / B.A. Bazhenova, A.G. Burkhanova, Yu.Yu. Zabalueva, R.A. Dobretsky // Technique and technology of food production. - 2021. - № 51 (2). - Pp. 301-311.

3. Valishev, A.A. Comparative analysis of the influence of chitosan, cumin, coriander and raw cumin on the quality indicators of boiled sausage products / A.A. Valishev, A.L. Ishevsky // Globus. - 2022. - № 2 (67). – Pp. 14-35.

4. Gasheva, M. A. Selection of the main components and their study effects on the quality indicators of raw smoked sausages / M.A. Gasheva // New technologies. - 2021. - № (6). – Pp. 26-34.

5. Kaluzhskikh A.G. Investigation of the influence of smoking methods on meat quality indicators / A.G. Kaluzhskikh, A.V. Starkova. Technologies of the food and processing industry of the agro–industrial complex - healthy food products. - 2022. - No. 2. pp. 18-24.

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