Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances

N. D. Kolev; D. B. Vlahova-Vangelova; D. K. Balev; S. G. Dragoev

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Kolev N.D., Vlahova-Vangelova D.B., Balev D.K., Dragoev S.G. Color dynamics of cooked sausages after nitrite reduction and incorporation of biologically active substances. The Journal of Almaty Technological University. 2022;(3):130-137. https://doi.org/10.48184/2304-568X-2022-3-130-137

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2304-568X (Print)
ISSN 2710-0839 (Online)

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The Journal of Almaty Technological University

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