The Influence of Meat Batter Composition and Sausage
Diameter on Microbiota and Sensory Traits of Artisanal
Wild Boar Meat Sausages

In this study, the influence of meat batter composition and sausage diameter on the development of microbiota and sensory traits of traditional, spontaneously fermented wild boar meat sausages are evaluated. This research also demonstrates how principal component analysis (PCA) can be used to relate...

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Detalles Bibliográficos
Autores principales: Kos, Ivica, Maksimović, Ana Zgomba, Zunabović-Pichler, Marija, Mayrhofer, Sigrid, Domig, Konrad J., Fuka, Mirna Mrkonjić
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2019
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6902292/
https://www.ncbi.nlm.nih.gov/pubmed/31866751
http://dx.doi.org/10.17113/ftb.57.03.19.6197

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6902292/
https://www.ncbi.nlm.nih.gov/pubmed/31866751
http://dx.doi.org/10.17113/ftb.57.03.19.6197

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