The influence of meat batter composition and sausage diameter on microbiota and sensory traits of artisanal wild boar meat sausages

Autor: Kos, Ivica, Žgomba Maksimović, Ana, Zunabović­Pichler, Marija, Mayrhofer, Sigrid, Domig, Konrad Johann, Mrkonjić Fuka, Mirna
Matična publikacija: Food technology and biotechnology (2019)

The influence of meat batter composition and sausage diameter on microbiota and sensory traits of artisanal wild boar meat sausages

Autor: Kos, Ivica, Žgomba Maksimović, Ana, Zunabović­Pichler, Marija, Mayrhofer, Sigrid, Domig, Konrad Johann, Mrkonjić Fuka, Mirna
Matična publikacija: Food technology and biotechnology (Online) (2019)

Lactococci of local origin as potential starter cultures for traditional Montenegrin cheese production

Autor: Bojanić Rašović, Mirjana, Mayrhofer, Sigrid, Martinovic, Aleksandra, Dürr, Katharina, Domig, Konrad Johann
Matična publikacija: Food technology and biotechnology (2017)

Comparison of selective media for the enumeration of probiotic enterococci from animal feed

Autor: Weiss, Agnes
Matična publikacija: Food technology and biotechnology (2005)