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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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| Vydáno v: | Foods |
|---|---|
| Hlavní autoři: | , , , , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2020
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| Témata: | |
| On-line přístup: | 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 |
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