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and twisting into links, the sausages were hung to condition, at 4^C, for 24 hours, and then wrapped, eight to the pound, in thin-guage polythene, for ...
2009 RMC - American Meat Science AssociationIt was also observed that DPP darkened the external and internal sausage link color compared to RE and C links. Key Words: antioxidant, dried ... Aspects of quality assurance in processing natural sausage casingsNatural sausage casings (?casings?) are traditional products that have been used in the production of meat specialities for centuries, and have remained ... Sausages - ResearchGatereported by other authors, the differences between studies could be due to the characteristic color of the oleogelators or emulsifiers used ...
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