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The Art and Practice of Sausage Making - FN176

The Art and Practice of Sausage Making
 
The Art and Practice of Sausage Making
Sausage is a convenient food available in a great number of varieties and flavors. Sausages are an excellent source of high quality protein, containing all the essential amino acids in appropriate amounts necessary for growth, maintenance and repair of body tissue. Sausage also provides significant amounts of vitamins and minerals.

Martin Marchello, Professor (Retired), Animal and Range Science
Julie Garden-Robinson, Food and Nutrition Specialist

12 Pages

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