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 |