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Information × Registration Number 0209U005598, 0105U007674 , R & D reports Title Raising barrier properties of sausage films popup.stage_title Head Onishchenko V.M., Registration Date 25-03-2009 Organization Kharkov State Academy of Food Technology and Management popup.description2 The impact of technological factors and the storage of the small sausages on the barrier and structural and mechanical properties of their casings, which are pork rounds, were investigated. The pork rounds were additionally processed with methylcellulose. The growth of barrier properties of modified pork rounds in the technology of boiled and fried sausage products was established and scientific grounded. Product Description popup.authors popup.nrat_date 2020-04-02 Close