Smoked dry sausages and unsmoked dry sausages
1998
Stamenkovic, T. (Institut za higijenu i tehnologiju mesa, Beograd (Yugoslavia)) | Devic, B. | Djurkovic, A. | Hromis, A. | Jankovic, D. | Orlic, Z.
The work points to the existence and characteristics of smoked dry sausages and unsmoked dry sausages. Smoked and unsmoked dry sausages are characterized by insufficient rate of drying whereby formation of specific appearance and colour, separation of casing from the stuff, sliceability as well as specific agreeable odour and taste are achieved. Smoked dry sausages are especially characterized by dark-red colour with the present shine of the casing, odour on smoke and sourish taste. Unsmoked dry sausages are characterized by light-red colour without shine of the casing, agreeable odour on dry meat and spices, whereby the taste is not sourish.
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