Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures
The aim of this research is to use isolated and characterized autochthonous functional starter cultures from traditional Croatian dry sausages and to evaluate their capacity for industrial production of five sausages (Čajna sausage, Zimska sausage, Bečka sausage, Srijemska sausage and Slavonski kule...
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| Principais autores: | , , , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
University of Zagreb Faculty of Food Technology and Biotechnology
2014-01-01
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| Serija: | Food Technology and Biotechnology |
| Teme: | |
| Online dostop: | http://hrcak.srce.hr/file/186434 |
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