COMPARATIVE ANALYSIS OF THE EFFECT OF CHITOSAN, CUMIN, CORIANDER AND ZIRA ON THE QUALITY INDICATORS OF BOILED SAUSAGE PRODUCTS

Valishev A.A., Ishevsky A.L.
Federal State Autonomous Educational Institution of Higher Education “National Research University ITMO”

Volume 8, Issue 2(67) p. 14-35 PDF

DOI: 10.52013/2658-5197-67-2-3