Abstract
There is a wide variety of raw sausages on the market. They may be firm and sliceable, such as salami and cervelat, or spreadable, such as soft-pork Teewurst and Mettwurst. They are mostly made of unheated muscle and fat tissue plus spices, curing salt and sugar.
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© 2007 Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL)
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Brandt, P. (2007). Findings of market basket monitoring. In: Brandt, P. (eds) Reports on Food Safety 2005. BVL-Reporte. Birkhäuser Basel. https://doi.org/10.1007/978-3-7643-8408-1_5
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DOI: https://doi.org/10.1007/978-3-7643-8408-1_5
Publisher Name: Birkhäuser Basel
Print ISBN: 978-3-7643-8407-4
Online ISBN: 978-3-7643-8408-1
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