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The effect of modification of salt composition on the quality of sausages storage in modified atmosphere
(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017)
The study compared the effect of salt composition modifications (substitution of NaCl by MgCl2 at 10, 20 and 30%) and cold storage at MAP on quality of medium ground pork sausages. The amount of mass losses (both thermal ...