Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat
<p class="PotText" style="line-height: 115%;">These curing agents play a decisive role in obtaining the specific sensory properties, stability and hygienic safety of products such as fermented sausages, ham and, more recently, emulsion type of sausages. The effect of using...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2016-11-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/670 |