Chapter 59. Sausages

  1. Y. H. Hui Senior Scientist
  1. Fidel Toldrá,
  2. Milagro Reig

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch59

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Toldrá, F. and Reig, M. (2006) Sausages, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch59

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot (Valencia), Spain

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • sausage classification;
  • stages in processing of sausages;
  • sausage color and myoglobin concentration

Summary

This chapter contains sections titled:

  • Introduction

  • Classification of Sausages

  • Types of Sausages

  • Ingredients and Additives

  • Processing Technology

  • Sensory Characteristics

  • References

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