Drying characteristics of traditional fermented sausage Petrovská klobása: The effect of different ripening conditions and use of starter culture

Drying characteristics of traditional fermented sausage Petrovská klobása: The effect of different ripening conditions and use of starter culture

A study was carried out on traditional Serbian dry-fermented sausage Petrovská klobása in order to investigate the effect of different ripening conditions and use of starter culture (SC) on drying characteristics of this typical meat product. The results related with reduction of diameter, water act...

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Bibliographic Details
Main Authors: Ikonić Predrag M., Tasić Tatjana A., Petrović Ljiljana S., Ikonić Bojana B., Tomović Vladimir M., Džinić Natalija R., Škaljac Snežana B., Jokanović Marija R., Šojić Branislav V.
Format: Article
Language:English
Published: Institute for Food Technology, Novi Sad 2014-01-01
Series:Food and Feed Research
Subjects:
traditional sausage
drying
ambient conditions
starter culture
Online Access:http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2014/2217-53691401071I.pdf

Internet

http://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2014/2217-53691401071I.pdf

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