Justifying the Possibility to Reduce Fat and Salt Content in Raw Smoked Sausages

Evgenii V. Fat’yanov, Candidate of Technology, Associate Professor, Chair of Livestock Products Production and Processing Technologies, Saratov Vavilov State Agrarian University of Saratov. (fatjan@mail.ru)

Cholponkul K. Avylov, Doctor of Veterinary, Head of Chair of Vetenary Sanitary Examination and Biological Safety, Moscow State University of Food Production. (avylovck@mgupp.ru)

Aleksander K. Aleynikov, Candidate of Technology, Associate Professor, Chair of Livestock Products Production and Processing Technologies, Vavilov State Agrarian University of Saratov. 1, Teatralnaya squre, Saratov, 410012, RF. (aleynikov3@yandex.ru)

Aleksander V. Evteev, Lead Specialist, Vavilov State Agrarian University of Saratov Foodstuff and Agricultural Products Quality Evaluation Scientific Research Laboratory. 1, Teatralnaya squre, Saratov, 410012, RF. (ewteew.alexandr@gmail.ru)

Olga S. Fomenko, Candidate of Technology, Associate Professor, Chair of Foodstuffs Technology, Vavilov State Agrarian University of Saratov. (fomenkoos@mail.ru)