The Main Physical-Chemical Characteristics of Smoked Sausage

The Main Physical-Chemical Characteristics of Smoked Sausage

<p>The paper presents the organoleptic and physical-chemical quality of smoked sausage, produced by a manufacturer in the western part of Romania. The organoleptic examination highlighted: product shape, exterior and in section aspect, consistency, color, taste and flavor. The physical-chemica...

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Bibliographic Details
Main Authors:	Corina Iuliana Costescu, Adrian Riviş, Ariana Bianca Velciov, Georgeta Sofia Popescu, Levente Şipoş
Format:	Article
Language:	English
Published:	AcademicPres 2015-05-01
Series:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Subjects:	smoked sausages, physical-chemical quality, admissible limits for sausages
Online Access:	http://journals.usamvcluj.ro/index.php/fst/article/view/10760

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