Jensen, Martin (2012) Bær og urter er gode for kødpølsen. Food & Culture (web page), 28 February 2012, p. 1.
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Summary
Der er god mening i at tilsætte urter og bær, når man vil fremstille en pølse. De virker nemlig konserverende, og samtidig giver de en bedre smag. Det er gode nyheder for de økologiske producenter, der ikke må bruge konserveringsmidlet nitrit.
| EPrint Type: | Newspaper or magazine article |
|---|---|
| Subjects: | "Organics" in general Food systems > Food security, food quality and human health |
| Research affiliation: | Denmark > Organic RDD 1 > BERRYMEAT |
| Deposited By: | Hansen, Flemming |
| ID Code: | 20536 |
| Deposited On: | 08 Mar 2012 08:18 |
| Last Modified: | 08 Mar 2012 08:18 |
| Document Language: | Danish/Dansk |
| Status: | Published |
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