USE OF PLANT FILLERS IN COOKED SMOKED SAUSAGE PRODUCTS PRODUCTION
Conducted a partial replacement of ground beef plant components in the production of cooked smoked sausage. The general information about the impact of the germinated chickpea and corn on the physiological effect ob the human body. Yt is established that the use of herbal ingredients improve the organoleptic characteristics, increase the output, reduce the likelihood of broth-fat bubbles, have a beneficial effect on the functioning of the organism.