TY  JOUR
TI  Hydrolyzed collagen and cranberry powder in cooked sausages: Optimization using RSM
KW  Collagen hydrolysate
KW  cranberry powder
KW  cooked sausage
KW  response surface methodology
KW  functional variables
KW   antioxidant capacity (FRAP)
KW  color stability
KW  sensory profile
JO  Foods and Raw Materials
AU  Uzakov, Y..
AU  Chernukha, I.M.
AU  Kaldarbekova, M..
AU  Abzhanova, S..
AU  Tortay, A..
PY  2026
IS  15
PB  Кемеровский государственный университет