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АВТОРЫ: Наталья Богдашкина
Фосфаты являются важнейшим компонентом, входящим в рецептуры колбасных изделий и посолочных рассолов. Введение фосфатов в мясные системы обусловлено рядом технологических возможностей, ведущих к повышению качественных характеристик готового продукта.
Authors: Natalia Bogdashkina
Phosphates are the most important component in the formulation of sausages and curing brines. The introduction of phosphates into meat systems is due to a number of technological possibilities leading to an increase in the quality characteristics of the finished product.