Development and quality assessment of venison-based cutlets

The article presents the results of a comparative assessment of the consumer properties of venisonbased cutlets and cutlets produced according to traditional recipes and technology. The influence of Jerusalem artichoke powder on the quality and safety of cutlets is considered.

Authors

С.В. Колобов
N.N. Shagaeva
I.A. Zachesova

Publication Details

Journal: Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)
Published: 2025-02-27
DOI: https://doi.org/10.33920/igt-01-2503-02
Primary Topic: Diagnosis and Treatment of Venous Diseases
Type: article
Field-Weighted Citation Impact: 0.00

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article

Development and quality assessment of venison-based cutlets

С.В. Колобов, N.N. Shagaeva, I.A. Zachesova

Feb 27, 2025

Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)

Diagnosis and Treatment of Venous Diseases

article

Development and quality assessment of venison-based cutlets

С.В. Колобов, N.N. Shagaeva, I.A. Zachesova

February 27, 2025article en

Abstract

Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)(3)

Openalex Percentile: Top 90%

Diagnosis and Treatment of Venous Diseases

DOI Source OpenAlex

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Development and quality assessment of venison-based cutlets — С.В. Колобов, N.N. Shagaeva, et al. · Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) (2025) | TGRS Research Map | TGRS