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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.