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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...
Autores principales: | Kos, Ivica, Maksimović, Ana Zgomba, Zunabović-Pichler, Marija, Mayrhofer, Sigrid, Domig, Konrad J., Fuka, Mirna Mrkonjić |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2019
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Materias: | |
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 |
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