Acta Vet. Brno 2024, 93: 115-121

https://doi.org/10.2754/avb202493010115

The shelf life of cooked sausages with reduced salt content

Marta Dušková1, Kateřina Dorotíková1, Blanka Macharáčková1, František Ježek1, Josef Kameník1, Ondrej Šedo2

1University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Animal Origin Food & Gastronomic Sciences, Brno, Czech Republic
2Masaryk University, Central European Institute of Technology, Brno, Czech Republic

Received July 24, 2023
Accepted February 19, 2024

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