Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages

Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The sausages were produced and analyzed...

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Publicado en:J Food Sci Technol
Autores principales: Ikonić, Predrag, Peulić, Tatjana, Jokanović, Marija, Šojić, Branislav, Škaljac, Snežana, Popović, Sanja, Šarić, Ljubiša, Novaković, Aleksandra, Tomović, Vladimir, Vasilev, Dragan
Formato: Artigo
Lenguaje:Inglês
Publicado: Springer India 2020
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Original Article
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC8249496/
https://ncbi.nlm.nih.gov/pubmed/34294984
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04825-4
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