Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to...

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Bibliographic Details
Main Authors: Tina Lešić, Nada Vahčić, Ivica Kos, Manuela Zadravec, Blanka Sinčić Pulić, Tanja Bogdanović, Sandra Petričević, Eddy Listeš, Mario Škrivanko, Jelka Pleadin
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
meat products
traditional sausages
nutritional quality
sensory evaluation
lipids
fatty acids
Online Access:https://www.mdpi.com/2304-8158/9/8/990

Internet

https://www.mdpi.com/2304-8158/9/8/990

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