D. Pipoyan, M. Beglaryan, A. Hovhannisyan; Bulletin of National Agrarian University of Armenia, 2018, 2 (68), pp. 60-64;
In the frames of the given investigation evaluation of physico-chemical indices (mass fraction of protein, mass fraction of fat, mass fraction of moisture, pH) in boiled, semi-smoked and smoked sausages provided to Yerevan supermarkets by local producers. The studies have indicated that on the whole by the above-mentioned indices the sampled sausages meet the accepted safety requirements.
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