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MASO-INTERNATIONAL

frankfurter

Seasoning in the production of frankfurters and sausages

Authors: Josef Jandásek
Keywords: Munich white sausage, coriander, frankfurter, lemon zest, paprika, pepper, vienna sausage

The sensory properties of frankfurters and sausages are influenced by the seasonings and other flavourings used in their production. They are also significantly influenced by the composition of the ingredients used, the quality of these ingredients, the processing technology and casing materials used, by smoking and, not least, by their shelf life. In essence, seasonings … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2014

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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