CHEMICAL COMPOSITION AND MICROBIAL SAFETY OF PORK MEAT PRODUCTS ORIGINATING FROM HERZEGOVINA

CHEMICAL COMPOSITION AND MICROBIAL SAFETY OF PORK MEAT PRODUCTS ORIGINATING FROM HERZEGOVINA

Th is paper presents the results of chemical composition and microbiological safety testing of dry cured meat products, fermented and semi-dry or pasteurized sausages produced by several meat industries from Herzegovina. In the period from 2016 to 2018, a total of 85 meat products were sampled. Th...

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Bibliographic Details
Main Authors: Leona Puljić, Brankica Kartalović, Jozo Grabovac, Marija Jukić-Grabovac, Dragan Kovačević, Jelena Petrović, Krešimir Mastanjević
Format: Article
Language:English
Published: Scientific Veterinary Institute “Novi Sad” 2019-12-01
Series:Archives of Veterinary Medicine
Subjects:
dry cured products
sausages
chemical composition
microbiological safety
Online Access:https://niv.ns.ac.rs/e-avm/index.php/e-avm/article/view/64

Internet

https://niv.ns.ac.rs/e-avm/index.php/e-avm/article/view/64

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