Liha töötlemine
4–5.6 Smoke Androlla/Botillo Lorenzo et al. (2000)
15 14–24 29–41 0.83 5.3–5.4 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
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