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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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Ikonić, Predrag, Peulić, Tatjana, Jokanović, Marija, Šojić, Branislav, Škaljac, Snežana, Popović, Sanja, Šarić, Ljubiša, Novaković, Aleksandra, Tomović, Vladimir, Vasilev, Dragan
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2020
Konular:
Original Article
Online Erişim: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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