Differences in the mycoflora of dry-fermented sausages casings before and after six months of refrigerated storage
During the curing period of dry-fermented sausages, the surface mycoflora changes according to the environmental conditions and intrinsic factors, such as nutrient content, water activity, pH value and the presence of antimicrobial substances (starter cultures). In this study, 25 samples of dry-ferm...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001145253 |
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| Matična publikacija: |
Veterinarska stanica (Online) 52 (2021), 2 ; str. 141-147 |
| Glavni autori: | Zadravec, Manuela (Author), Lešić, Tina, Perković, Irena, Jakopović, Željko, inženjer prehrambenog inženjerstva, Vahčić, Nada, Jaki Tkalec, Vesna, Dujić, Tomislav, Pleadin, Jelka |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.46419/vs.52.2.9 Hrčak |