Effect of different smoking methods on the quality of pork sausages
Aim: An experiment was conducted to evaluate the nutritional, physicochemical, microbiological, and sensory attributes of pork sausages treated with conventional smoking (CS) and liquid smoke (LS). Materials and Methods: Pork sausages were prepared by employing CS (T1) and by addition of LS at 3%...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Veterinary World
2018-12-01
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| Series: | Veterinary World |
| Subjects: | |
| Online Access: | http://www.veterinaryworld.org/Vol.11/December-2018/11.pdf |