Effects of different duck meat and wheat bran contents on the quality characteristics of sausages
Wheat bran as an ingredient that can balance nutrients in food. Protein composition of duck meat as a raw material for making sausage. Analysis of the content of duck meat and wheat bran, their influence on the quality characteristics of sausages.
| Рубрика | Кулинария и продукты питания |
| Предмет | Technology of food products |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Shang Feifei |
| Дата добавления | 05.09.2023 |
| Размер файла | 288,7 K |
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