Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 January 1992


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.


(1992), "NUTRITION: ILLUSTRATED", Nutrition & Food Science, Vol. 92 No. 1, pp. 31-32.




Copyright © 1992, MCB UP Limited

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