Upgrading the safety and quality of sausages (CROSBI ID 157039)
Prilog u časopisu | izvorni znanstveni rad
Podaci o odgovornosti
Zdolec, Nevijo ; Hadžiosmanović, Mirza ; Kozačinski, Lidija ; Cvrtila Fleck, Željka ; Filipović, Ivana ; Leskovar, Kristina ; Popelka, Peter ; Marcincak, Slavomir
engleski
Upgrading the safety and quality of sausages
A study aimed to investigate the influence of non-indigenous bacteriocin-producing culture of Lactobacillus sakei on safety and quality of traditional fermented sausage. The sensory properties of sausages were improved, mainly acidity, tenderness and juiciness.
fermented sausages; safety; quality
Rad je preuzet iz časopisa MESO (2008) vol. 10, broj 3 (str. 203-206). U časopisu Meat International objavljen je u kategoriji Golden Microscope Award.
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
