Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue1/volume2/5_1_2002.pdf
Issue 1 (1) 2002 pp. 47-53
Agnieszka Bilska, Krystyna Krysztofiak, Piotr Sêk, 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.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue1/volume2/5_1_2002.pdf
Keywords: Vitacel, quality, sausages
For citation:
Bilska A.,Krysztofiak K.,Sêk 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
Bilska A.,Krysztofiak K.,Sêk 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
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