%0 Journal Article
%T Hydrolyzed collagen and cranberry powder in cooked sausages: Optimization using RSM
%A Uzakov, Y..
%A Chernukha, I.M.
%A Kaldarbekova, M..
%A Abzhanova, S..
%A Tortay, A..
%K Collagen hydrolysate, cranberry powder, cooked sausage, response surface methodology, functional variables,  antioxidant capacity (FRAP), color stability, sensory profile
%J Foods and Raw Materials
%D 2026
%N 15
%P 11
%I Кемеровский государственный университет