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INFLUENCE OF PROPOLIS ON MICROFLORA OF SAUSAGES

Journal: Science Journal "NovaInfo" (Vol.2, No. 47)

Publication Date:

Authors : ;

Page : 45-48

Keywords : PROPOLIS; PROPERTIES OF PROPOLIS; MICROFLORA OF SAUSAGES; HALF-SMOKED SAUSAGES; BEEKEEPING;

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Abstract

In article it is told about use of propolis in the form of spirit tincture by production of half-smoked sausages by processing of natural sausage covers. Optimum concentration of spirit tincture corresponds to cultivation 1:10.

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Last modified: 2016-08-21 20:27:33