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Vasyl Pasichnyi,Oleksandr Shevchenko,Oleg Khrapachov,Andrii Marynin,Irina Radzievskaya,Yulii? Matsuk,Alina Geredchuk,Mikhail Kuligin
Pág. 46 - 54
Based on the research results, optimization modeling was performed and the shelf life of pasteurized sausage products of the boiled group with the elements of active packaging was substantiated. Re-pasteurization was carried out at the temperature of 85?...
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