Abstract:Meat and meat products continue to supply nutrients and play a vital role in human life because of their high biological value protein, iron, zinc, selenium and vitamin B12 contents, being a crucial component of a well balanced diet. The objective of this paper was to analyse the microbiological and physicochemical characteristics of smoked sausage obtain by a modern recipe. The meat material was obtained from local butchery (Cluj-Napoca, Romania). The physicochemical analyses highlighted the moisture (Drying-… Show more
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