Traditionally-processed Greek sausages were produced with three different fat levels (10, 20 and 30% fat). Some sausages were air dried (23-28°C, 64-76% RH) for 2h and stored at 3-7°C and 65-75% RH. The rest were immediately stored in a ripening room at 13-15°C, 85-95% RH and 0.1m(-1)s air velocity. Fat level affected the composition of the sausages, their… (More)
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