Scientific Reports of the National University of Life and Environmental Sciences of Ukraine

I. Ustymenko

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Development of technology of boiled sausages enriched with spelt flour


M. Nazarenko, I. Ustymenko
Keywords: boiled sausages, frankfurters, vegetative albumens, olive oil, organoleptic properties, and microbiological indices

Nazarenko, M., & Ustymenko, I. (2023). Development of technology of boiled sausages enriched with spelt flour. Scientific Reports of the National University of Life and Environmental Sciences of Ukraine, 19(1). https://doi.org/10.31548/dopovidi1(101).2023.012