Abstract
What's in a Sausage answers some of the questions which the consumers of the 300,000 tonnes of sausages eaten annually in the UK may like to know. It explains the statutory amount of meat and the cuts where it comes from, as well as the reasons for including water, rusk, flavouring ingredients and additives used in sausage recipes. The leaflet is available free on receipt of an A5 SAE from the British Sausage Bureau, 26 Fitzroy Square, London W1P 6BT.
Subject
Nutrition and Dietetics,Food Science
Cited by
2 articles.
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1. A Comparative Study of Social Policy Transfer;The Social Policy Journal;2002-09
2. Consumer acceptance of fatty spreads;Journal of Consumer Studies and Home Economics;1995-03