Determination of the optimal fat amount in dry-ripened venison sausage
Six types of salchichon sausage were made using cynegetic venison lean and different amounts of pork meat (40, 30, 25, 20, 15 and 10%) in order to choose the lowest fat content without decreasing the sensory quality of the traditional salchichon sausage. All samples were evaluated using quantitative...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
Chiriotti Editori,
2015-12-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |