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Issue 1 (1) 2002 pp. 47-53

Agnieszka Bilska, Krystyna Krysztofiak, Piotr Sęk, Waldemar Uchman

INFLUENCE OF THE USE OF THE VITACEL PREPARATION ON THE QUALITY OF ?LUNCH MEAT? SAUSAGES

Abstract: It was found that drip out observed during the production processing and storage of ?lunch-meat? sausages can be blocked by the addition of ?Vitacel? preparation (1,5%). This addition prevents also the deterioration of consumer quality during the storage of these sausages. The strongest influence was observed while estimating the consistency and juiciness.
Keywords: Vitacel, quality, sausages
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/5_1_2002.pdf

For citation:

MLA Bilska, Agnieszka, et al. "INFLUENCE OF THE USE OF THE VITACEL PREPARATION ON THE QUALITY OF ?LUNCH MEAT? SAUSAGES." Acta Sci.Pol. Technol. Aliment. 1.1 (2002): 47-53.
APA Bilska A.,Krysztofiak K.,Sęk P.,Uchman W. (2002). INFLUENCE OF THE USE OF THE VITACEL PREPARATION ON THE QUALITY OF ?LUNCH MEAT? SAUSAGES. Acta Sci.Pol. Technol. Aliment. 1 (1), 47-53
ISO 690 BILSKA, Agnieszka, et al. INFLUENCE OF THE USE OF THE VITACEL PREPARATION ON THE QUALITY OF ?LUNCH MEAT? SAUSAGES. Acta Sci.Pol. Technol. Aliment., 2002, 1.1: 47-53.