"bozkurt" - 1 õppematerjal

Liha töötlemine

3–5.4 1.0–1.1 : 1 Smoke Potuguese 20 5.5 Smoke Chouriça/Salpicão Ferreira et al. (2007) Painho de Portalegre Roseiro et al. (2008) 25 to 18 7–8 30 0.89–0.95 4.6–5.5 Air Turkish sucuks Erkmen and Bozkurt (2004) 20 to 15 4–5 20–23 5.3–5.7 Smoke Hungarian salami Kozacˇ inski et al. (2008) 20 to 16 4 13–15 0.91–0.96 5.3–5.5 Smoke Croatian sausages Kozacˇ inski et al. (2008) 36 to 13 2–3 0.90 4.7–4.8 1.6 : 1 Variable US pepperoni Faith et al. (1997)