ShareDry sausage: not the best pork product.
Le saucisson sec, mauvais élève de la charcuterie.
Author(s) : COHEN-MAUREL E.
Type of article: Article
Summary
The paper gives indications concerning the preparation of pork and beef dry sausage, and all parameters involved in the obtaining of good organoleptic properties.
Details
- Original title: Le saucisson sec, mauvais élève de la charcuterie.
- Record ID : 2002-2496
- Languages: French
- Source: Process - n. 1178
- Publication date: 2002/01
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Ageing (meat); Quality; Drying; Dry sausage; Process; Pork product
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