title: [Quality characteristics of boiled sausages with a new coloring component].
authors: M I
authors: MI
authors: Beliaev
authors: I V
authors: IV
authors: Lerina
authors: A M
authors: AM
authors: Belous
authors: T L
authors: TL
authors: Kolesnik
authors: L G
authors: LG
authors: Mishneva
authors: G A
authors: GA
authors: Vinokurov
authors: A A
authors: AA
authors: Inzhiiants
mesh_terms: 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
chemical_list: D000596:Amino Acids; D004041:Dietary Fats; D004044:Dietary Proteins; D005505:Food Coloring Agents; D009573:Nitrites; D007501:Iron
vernacular_title: Kachestvennye pokazateli varenykh kolbas s novym tsvetoformiruiushchim komponentom.