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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
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Publication of UA56646UpublicationCriticalpatent/UA56646U/en
A method for making cooked-smoked sausages and sausages of the salami type such that at the stage of preparing the raw material for meat 0.2-0.8 % of gluco-delta-lactone, 1-4 % of dry whey are introduced, it is kept at a temperature of -2...+6 °C for 2-72 hours with the further preparation of mince according to recipes.
UAU201007202U2010-06-102010-06-10Method for making cooked-smoked sausages and sausages of salami type
UA56646U
(en)