THE EFFICIENCY OF USING OF RICE IN THE TECHNOLOGY OF SAUSAGE PRODUCTS OF HALAL CATEGORY

Journal: Synergy of Science (Vol.16, No. 1)

Publication Date: 2017-10-31

Authors : Gorlov I.F. Karpenko E.V. Grigoryan L.F. Slozhenkina M.I.;

Page : 0-0

Keywords : half-smoked; technology; mutton; rice; Halal.;

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Abstract

It was conducted the analysis of efficiency of using of rice in the technology of sausage products half-smoked of mutton. It was identified a nutritional and biological value of the finished product. The developed method of production and formulation can be recommended to producers of Halal products.

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THE EFFICIENCY OF USING OF RICE IN THE TECHNOLOGY OF SAUSAGE PRODUCTS OF HALAL CATEGORY

Abstract

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