The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages

The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages

The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect fur...

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Bibliographic Details
Main Authors: Paulina Duma-Kocan, Mariusz Rudy, Marian Gil, Renata Stanisławczyk
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Molecules
Subjects:
medium-ground sausages
traditional smoking
texture
colour
Online Access:https://www.mdpi.com/1420-3049/25/23/5515

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