Investigation of microbial association of traditionally fermented sausages
Sažetak: Predmet su ispitivanja bile fermentirane kobasice proizvedene u zemljama zapadne i jugoistočne Europe, tj. u Grčkoj, Bosni i Hercegovini, Hrvatskoj, Mađarskoj, Italiji i Srbiji. Kobasice su proizvedene u lokalnim mesnim industrijama, na tradicionalan način bez upotrebe starter-kultura. Uzor...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000716173/Similar |
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| Matična publikacija: |
Food technology and biotechnology 46 (2008), 1 ; str. 93-106 |
| Glavni autor: | Kozačinski, Lidija (-) |
| Ostali autori: | Drosinos, Elefetherios (-), Čaklovica, Faruk, Cocolin, Luca, Gasparik-Reichardt, Judith, Vesković-Moračanin, Slavica |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Food technology and biotechnology |
APA stil citiranja
Kozačinski, L., Drosinos, E., Čaklovica, F., Cocolin, L., Gasparik-Reichardt, J., & Vesković-Moračanin, S. (2008). Investigation of microbial association of traditionally fermented sausages: Investigation of microbial association of traditionally fermented sausages. Food technology and biotechnology, p. 6.
Chicago stil citiranjaKozačinski, Lidija, Elefetherios Drosinos, Faruk Čaklovica, Luca Cocolin, Judith Gasparik-Reichardt, and Slavica Vesković-Moračanin. "Investigation of microbial association of traditionally fermented sausages: Investigation of microbial association of traditionally fermented sausages." 2008: 6.
MLA stil citiranjaKozačinski, Lidija, et al. "Investigation of microbial association of traditionally fermented sausages: Investigation of microbial association of traditionally fermented sausages." 2008: 6.