HIGHLIGHTS
- who: Ivanova Raisa and colleagues from the State Agrarian University, city of Cheboksary, Russia have published the paper: The effect of brine components on the quality and yield of smoked-boiled delicatessen products, in the Journal: (JOURNAL)
- what: The aim of the research was to select the optimal percentage of brine introduction to identify the effect of brine components on the quality of manufactured products and on the shelf life of finished products in vacuum packaging. When choosing functional additives for brine preparation, the authors focused on the composition and components included in this mixture . . .
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