Technological methods for the production of cooked sausage products with reduced sodium chloride content for dietary preventive purposes

S. A. Gordynets; L. A. Charniauskaya; V. M. Napreenko

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

ISSN 2073-4794 (Print)

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Gordynets S.A., Charniauskaya L.A., Napreenko V.M. Technological methods for the production of cooked sausage products with reduced sodium chloride content for dietary preventive purposes. Food Industry: Science and Technology. 2026;19(1):65-73. (In Russ.)

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ISSN 2073-4794 (Print)

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About the Authors

S. A. Gordynets
RUE “Institute for Meat and Dairy Industry”
Belarus

Gordynets Svetlana Anatolyevna, Ph.D. (Agricultural), Associate Professor, Head of the Department of Meat Product Technologies

172, Partizansky Ave., 220075, Minsk

L. A. Charniauskaya
RUE “Institute for Meat and Dairy Industry”
Belarus

Chernyavskaya Lilia Alexandrovna, Ph.D. (Technical), Associate Professor, Head of the Sector of Scientific and Applied Research, Department of Meat Product Technologies

172, Partizansky Ave., 220075, Minsk

V. M. Napreenko
RUE “Institute for Meat and Dairy Industry”
Belarus

Napreenko Victoria Mikhailovna, Master of Technical Sciences, Researcher at the Sector of Scientific and Applied Research, Department of Meat Product Technologies

172, Partizansky Ave., 220075, Minsk

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