The influence of meat batter composition and sausage diameter on microbiota and sensory traits of artisanal wild boar meat sausages
In this study, the influence of meat batter composition and sausage diameter on the development of microbiota and sensory traits of traditional, spontaneously fermented wild boar meat sausages are evaluated. This research also demonstrates how principal component analysis (PCA) can be used to relate...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001065333/Description |
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| Matična publikacija: |
Food technology and biotechnology (Online) 57 (2019), 3 ; str. 378-387 |
| Glavni autori: | Kos, Ivica (Author), Žgomba Maksimović, Ana, ZunabovićPichler, Marija, Mayrhofer, Sigrid, Domig, Konrad Johann, Mrkonjić Fuka, Mirna |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.57.03.19.6197 Hrčak Food technology and biotechnology (Online) |