Effect of technology differences on chemical and sensory properties of Dalmatinska peČenica (pgI)
In the registration process of the protected geographical indication (PGI) of Dalmatinska pečenica, a research was conducted to determine the impact of differences in technology on the final product's chemical composition and sensory properties. Therefore, in three facilities in three Dalmatian...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001130999 |
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| Matična publikacija: |
Meso (Online) 23 (2021), 3 ; str. 210-220 |
| Glavni autori: | Krvavica, Marina (Author), Kotlar, Rea, Drinovac Topalović, Marijana, Šarolić, Mladenka |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31727/m.23.3.4 Hrčak |