Liha töötlemine
Table 22.3. Semidry fermented sausages characteristics and examples
Process Process Moisture aw pH M:P Drying Examples References
T (°C) time (%)
2–8 52 5.1 4.7 : 1 S Portuguese Ferreira et al.
Alheiras (2006)
sausage
25 to 16 9 0.95 4.5 S Dutch Houben and
sausages vant’Hooft
(2005)
24 to 15 35 45–49 <0.91 5
annaabi.ee 
