Application of scalded swine rind preparation in the production of cooked sausages. I. Influence of the scalded swine rind preparation upon the proximal composition and protein quality of the cooked sausages

Application of scalded swine rind preparation in the production of cooked sausages. I. Influence of the scalded swine rind preparation upon the proximal composition and protein quality of the cooked sausages
S. Dragoev and K. Wassilev