Name
Shhalahov Damir Saferbievich
Scholastic degree
—
Academic rank
—
Honorary rank
—
Organization, job position
Kuban State Agrarian University
Web site url
—
—
Articles count: 3
In foreign practice we have a great demand of using smoked sausage products with a smeared consistence. In the article the basic aspects of manufacturing smoked sausages with a smeared
consistence are resulted: the choice of spices, starting cultures and the way of drawing up of forcemeat
The growth of profitability is the main task of any company. Having faced low purchasing capacity of consumers, and also with shortage and the high price of raw materials, manufacturers of meat products not to be ruined, are compelledto reduce percent of the maintenance of meat. Thus it is necessary to optimize a compounding for preservation physical, chemical and organoleptic properties of a ready product. For these purposes, various software products are used. In the article we present the
analysis of the work of the ОPТIМIТ program
Smoked sausages are favorite products of many people. In this work the basic aspects of application of the mixes are presented, the basic characteristic of applied starting cultures is presented