[Quality characteristics of boiled sausages with a new coloring component].
Beliaev
M I
MI
Lerina
I V
IV
Belous
A M
AM
Kolesnik
T L
TL
Mishneva
L G
LG
Vinokurov
G A
GA
Inzhiiants
A A
AA
D000596:Amino Acids / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005505:Food Coloring Agents; D006863:Hydrogen-Ion Concentration; D007501:Iron / Q000032:analysis; D008461:Meat Products / Q000032:analysis / Q000592:standards*; D009573:Nitrites / Q000032:analysis
D000596:Amino Acids; D004041:Dietary Fats; D004044:Dietary Proteins; D005505:Food Coloring Agents; D009573:Nitrites; D007501:Iron
Kachestvennye pokazateli varenykh kolbas s novym tsvetoformiruiushchim komponentom.