A.A. Bulambaeva
Department of Food Technology, Faculty of Food Production, Almaty Technological University, Almaty, 100 Tole bi str., Kazakhstan
D.B. Vlahova-Vangelova
Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, 26 Maritza blvd., Bulgaria
S.G. Dragoev
Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, 26 Maritza blvd., Bulgaria
D.K. Balev
Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, 26 Maritza blvd., Bulgaria
Y.M. Uzakov
Department of Food Technology, Faculty of Food Production, Almaty Technological University, Almaty, 100 Tole bi str., Kazakhstan
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How to cite this article
A.A. Bulambaeva, D.B. Vlahova-Vangelova, S.G. Dragoev, D.K. Balev and Y.M. Uzakov, 2014. Development of New Functional Cooked Sausages by Addition of Goji Berry
and Pumpkin Powder. American Journal of Food Technology, 9: 180-189.
DOI: 10.3923/ajft.2014.180.189
URL: https://scialert.net/abstract/?doi=ajft.2014.180.189
DOI: 10.3923/ajft.2014.180.189
URL: https://scialert.net/abstract/?doi=ajft.2014.180.189