Name
Strelchenko Alina Damirovna
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
North-Caucasus State Technical University
Web site url
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Articles count: 2
Science-based possibility of use of the concentrate, based on lactoserum, aimed to adapt protein and carbohydrate components in meat technology is shown
In the article we have proposed a possibility of using whey to reduce the residual content of sodium nitrite in technology of boiled sausages