METHOD FOR MANUFACTURE OF COOKED SAUSAGE PRODUCTS Russian patent published in 1998 - IPC

Abstract RU 2120759 C1

FIELD: food-processing industry. SUBSTANCE: method involves introducing edible surfactant into mass for producing cooked sausage. EFFECT: increased yield, reduced total bacterial seeding, increased organoleptical factor and improved food value. 1 tbl, 4 ex

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RU 2 120 759 C1

Authors

Prokof'Eva L.Ju.

Pankratov V.A.

Andreenkov V.A.

Dates

1998-10-27—Published

1997-06-26—Filed