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This study reports the changes that occur at vacuum packed Macedonian Sausage produced in the traditional way during the storage in cooling chambers at different temperature conditions of 6ºC and 15ºC. Changes that occur during the storage were examined on 2-nd , 15-th , 25-th and 50-th day from production. It was determined that during the storage time of the sausages substantial changes occur in the decreasing content of water and increasing content of proteins, fats and mineral materials.fatcat:jigy2naypvhhxmpdnkyllrecr4