SENSORY CHARACTERISATION OF EMULSIFIED SAUSAGES INCORPORATING CELERY POWDER AND OBTAINED WITH DIFFERENT TECHNOLOGICAL PARAMETERS
This study aimed to evaluate and sensorily describe membrane-emulsified poultry and pork meat products (frankfurter sausages) manufactured in the USV Iași Meat Processing Workshop, products to which celery powder was added. Six technology sheets were developed to obtain six batches of products (thre...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iasi University of Life Sciences
2023-01-01
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| Series: | Journal of Applied Life Sciences and Environment |
| Subjects: | |
| Online Access: | https://jurnalalse.com/wp-content/uploads/ALSE1-22-10.pdf |