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COMEC 2019 >
Please use this identifier to cite or link to this item:
http://hdl.handle.net/123456789/2467
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| Title: | RESEARCH FOR OBTAINING THE FRESH SAUSAGE |
| Authors: | Lupu, Mirabela I. |
| Keywords: | fresh sausage
organoleptic characteristics
physico-chemical characteristics |
| Issue Date: | 21-Nov-2019 |
| Publisher: | TRANSILVANIA UNIVERSITY PRESS OF BRAȘOV |
| Citation: | http://scholar.google.ro/ |
| Series/Report no.: | COMEC 2019 VOL.I;216-219 |
| Abstract: | Sausage is an ancient food type that is nowadays considered as a delicatessen. Sausages are categorized within the deli sector as meat sub products. It is a food product preferred by consumers due to its nutritional value and organoleptic characteristics (wide range of flavors and textures). A fresh sausage is not cooked nor smoked and that explains the ease of its production. The taste of the sausage will depend on meats that were selected and spices which were added to the mix.
The aim of this paper is to describe the technological process of making fresh sausage and analyzing it from an organoleptic and physico-chemical point of view. |
| URI: | http://hdl.handle.net/123456789/2467 |
| ISSN: | 2457-8541 |
| Appears in Collections: | COMEC 2019
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