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INVESTIGATION OF THE EFFECT OF FOOD DYES OF NATURAL ORIGIN ON THE PHYSICO-CHEMICAL PROPERTIES OF COOKED SAUSAGES

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Author(s): T. Kozlova

Journal: Russian Journal of Agricultural and Socio-Economic Sciences
ISSN 2226-1184

Volume: 2;
Issue: 2;
Start page: 34;
Date: 2012;
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Keywords: Food colorings | Technology | Extract | Fruit crops | Berry crops | Compounding | Manufacturing | Cooked sausages

ABSTRACT
Presented technology for nutrient food dyes model samples of cooked meat products with the introduction of extracts from currants, grapes and cherries; investigated the biochemical composition of the model samples, determined the content of trace elements and vitamins, and presents the results of the organoleptic analysis of the meat products.
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