Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil
The aim of this paper was to determine basic technological traits and sensory acceptance of dry game sausages with addition of bay leaf (Laurus nobilis L.) essential oil. For that purpose, three treatments were established: controlled C, L1 with addition of 0.005% of bay leaf essential oil, and L2 w...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2017-11-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | http://jcea.agr.hr/articles/773846_Technological_characterization_and_consumer_perception_of_dry_fermented_game_sausages_with_bay_leaf_(Laurus_nobilis_L_)_essenti_en.pdf |