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EFFECT OF FAT LEVEL ON QUALITY CHARACTERISTICS OF TRADITIONAL SUCUK SAUSAGES. PART 1: PHYSICO-CHEMICAL CHANGES DURING PRODUCTION
(Institut za stočarstvo, Beograd-Zemun, 04-10-2023)
This trial aimed to investigate changes in pH, proximate composition and fat rancidity parameters during the production of traditional Sucuk sausage (dry fermented sausage) with different fat levels. Three groups of sausages ...