Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to...

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Detalles Bibliográficos
Autores principales: Lešić, Tina, Vahčić, Nada, Kos, Ivica, Zadravec, Manuela, Sinčić Pulić, Blanka, Bogdanović, Tanja, Petričević, Sandra, Listeš, Eddy, Škrivanko, Mario, Pleadin, Jelka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466175/
https://www.ncbi.nlm.nih.gov/pubmed/32722148
http://dx.doi.org/10.3390/foods9080990

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466175/
https://www.ncbi.nlm.nih.gov/pubmed/32722148
http://dx.doi.org/10.3390/foods9080990

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