ANTIOXIDANTS AND SYNERGISTS USED IN MEAT PRODUCTS
B. AbdullaevaNamangan Institute of Engineering and TechnologyM. SolievNamangan Institute of Engineering and TechnologySuvankul NurmanovNational University of Uzbekistan
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Аннотация
This article talks about antioxidants and their enhancers, types and properties used in the production of minced meat semi-finished products and to extend their shelf life. Natural and synthetic additives with antioxidant properties, their use and benefits in various meat products are also reviewed.
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