INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT
Nataliia Bozhko, Vasyl Pasichnyi, Andriy Marynin , Vasyl Tischenko, Igor Strashynskyi , Oleksandr Kyselov The work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with […]