DATA OF MANUSCRIPT “Effect of partial substitution of animal by vegetal ingredients on the quality of hybrid dry-fermented sausages"

Excel file including: 1st excel sheet: weight losses (%) during the processing of dry-fermented sausages. 2nd excel sheet: physico-chemical data (pH, aw, moisture (%), protein (%), colour parameters (L*, a*, B*), TBARS (mg/kg dry matter) and microbial data (Mesophilic bacteria (log cfu/g), LAB(log cfu/g), Gram + cocci (log cfu/g), Yeast & Mold (log cfu/g), volatile compounds data in abundance units (10-6/g dm) and texture parameters (Hardness (N), Springiness, Cohesiveness, Chewiness) of analyzed samples. 3rd excel sheet: Sensory analysis by free choice profile (FCP).