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Issue 3 (1) 2004 pp. 145-155
Agnieszka Bilska, Krystyna Krysztofiak, Waldemar Uchman, Kinga Woroch
INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES
Abstract The checking of the influence of casing type and packaging method onto sensory quality changes of Wiener type sausages characterized by their different formulation was the aim of the present study. Based on the wide sensory evaluation of experimental sausages, the “nojax” type casing was selected as the best one for more detailed searching. The obtained results show the significantly better quality of all experimental sausages packed and stored under gas modified atmosphere than the vacuum packed sample.
Keywords: meat products, sausages, sensory quality, casings, packaging method
For citation:
MLA | Bilska, Agnieszka, et al. "INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES." Acta Sci.Pol. Technol. Aliment. 3.1 (2004): 145-155. |
APA | Bilska A.,Krysztofiak K.,Uchman W.,Woroch K. (2004). INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES. Acta Sci.Pol. Technol. Aliment. 3 (1), 145-155 |
ISO 690 | BILSKA, Agnieszka, et al. INFLUENCE OF CASINGS KIND AND PACKAGING METHOD ON THE SENSORY QUALITY OF WIENER SAUSAGES. Acta Sci.Pol. Technol. Aliment., 2004, 3.1: 145-155. |