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NUTRITION ILLUSTRATED

NUTRITION ILLUSTRATED 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

NUTRITION ILLUSTRATED

Nutrition & Food Science , Volume 92 (1): 2 – Jan 1, 1992

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/eb059364
Publisher site
See Article on Publisher Site

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.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Jan 1, 1992

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