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Properties of the "white sausage" of the Cuatro Villas region. 1. Manufacture and chemical composition.

[In Spanish. / En espagnol.]

Author(s) : TUDELA L., MILLAN R., SANJUAN E., CASTELO M., PENEDO J. C., MANGAS J. M.

Type of article: Article

Summary

Description of the stages of manufacture, the ingredients used (pork, bacon, eggs and spices) and the ageing conditions. White sausage is eaten cold and its chilled shelf life is about one month. The chemical composition is detailed along with calorie count.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1997-1615
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 34 - n. 271
  • Publication date: 1996

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