Kaldarbekova M 1

1. OPTIMIZATION OF THE FORMULATION OF FUNCTIONAL COOKED SAUSAGE
2. DEVISING A TECHNOLOGY AND OPTIMIZING PROCESSING PARAMETERS FOR MAKING FUNCTIONAL BOILED SAUSAGE FORTIFIED WITH PROTEIN HYDROLYSATES
3. Collagen Hydrolysate–Cranberry Mixture as a Functional Additive in Sausages
4. EVALUATION OF SAUSAGE PRODUCTS WITH COLLAGEN HYDROLYSATE AND CRANBERRY FOR ELDERLY
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