Я.М. Узаков, М.А. Калдарбекова; И.М. Чернуха, А.Н.Тортай; Ж.М. Медеубаева
(Алматинский Технологический Университет, 2025)
The study focuses on controlling the color formation and color stability of cooked sausages by deliberately
varying two functional ingredients: collagen hydrolysate from low value by products and cran berry powder. The ...