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Information × Registration Number 0216U005466, 0111U001297 , R & D reports Title To investigate the effect of components of plant origin for flavoning, structural and mechanical properties and storage time of meat products for the creation of multifunctional composition popup.stage_title Head Lisova Veronika Yurevna, Registration Date 28-01-2016 Organization The Institute of Food Resources NAAS popup.description2 The expediency the use of essential oils of anise, rosemary, oleoresin rosemary, sesame and linseed oils, dry extracts of hops and red clover as part of multifunctional compositions that improve the taste, functional-technological, rheological characteristics of cooked sausage products and increase their resistance to storage. Product Description popup.authors Борсолюк Л.М. Кублова А.В. Недорізанюк Л.П. popup.nrat_date 2020-04-02 Close
R & D report
To investigate the effect of components of plant origin for flavoning, structural and mechanical properties and storage time of meat products for the creation of multifunctional composition
Head: Lisova Veronika Yurevna. To investigate the effect of components of plant origin for flavoning, structural and mechanical properties and storage time of meat products for the creation of multifunctional composition. (popup.stage: ). The Institute of Food Resources NAAS. № 0216U005466
1 documents found

Updated: 2026-03-21


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