Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products

N. V. Rudometova; I. S. Kim

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

eng | рус

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

Theory and practice of meat processing

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Rudometova N.V., Kim I.S. Research of the physical and chemical properties and methods of Red rice (food colour) determination in sausage products. Theory and practice of meat processing. 2020;5(4):23-28. https://doi.org/10.21323/2414-438X-2020-5-4-23-28

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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Lisitsyn Andrey Borisovich

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About the Authors

N. V. Rudometova
All-Russia Research Institute for Food Additives — Branch of V. M. Gorbato Federal Research Center for Food Systems of RAS
Russian Federation

Natalia V. Rudometova — candidate of chemical sciences, leading research scientist, laboratory of physical and chemical research methods, 191014, Sankt-Petersburg, Liteyniy Prospect, 55. Tel. +7–812–272–75–78

I. S. Kim
All-Russia Research Institute for Food Additives — Branch of V. M. Gorbato Federal Research Center for Food Systems of RAS
Russian Federation

Irina S. Kim — junior research scientist, laboratory of physical and chemical research methods, 191014, Sankt-Petersburg, Liteyniy Prospect, 55. Tel. +7–812–272–56–26

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Theory and practice of meat processing

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