Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador

Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador

The consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading...

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Bibliographic Details
Main Authors: Lander Pérez, Rosa Pincay, Diego Salazar, Nelly Flores, Consuelo Escolastico
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
artisan sausages
fatty acids
nutritional properties
sensorial properties
Online Access:https://www.mdpi.com/2304-8158/12/23/4288

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