Salt reduction in Homemade Slavonian Sausage : effect on compositional , physico-chemical , colour and texture parameters , sensory characteristics and hygienic quality

Abstract

There is no accurate data on sodium intake from meat products in Croatia, nor any research on reducing salt in the Croatian autochthonous meat products has been published. Therefore, the aim of this research was to investigate acceptability of the Homemade Slavonian Sausage, traditional dry-fermented sausages, with reduced salt content as well as effects of… (More)

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