Caricamento...
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...
Salvato in:
| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , , , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2020
|
| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7466175/ https://ncbi.nlm.nih.gov/pubmed/32722148 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9080990 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|