ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Quality of boiled sausage with selenium fortified flour

Abstract
The article deals with the application of a protein-fatty emulsion with selenium fortified flour in the technology of boiled sausage from horseflesh. Quality indices of boiled sausage with the protein-fatty emulsion containing wheat flour biotechnologically fortified with selenium have been studied. It has been revealed that the use of a protein-fatty emulsion promotes the improvement of finished product quality and its food value.
Keywords
Selenium, boiled sausage, quality, organoleptical indices, yield, selenium fortified flour, horseflesh
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Abstract
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