PRODUCTION OF FOAL DRY-CURED SAUSAGES IN CROATIA (CROSBI ID 611422)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Njari, Bela ; Cvrtila Fleck, Željka ; Kozačinski, Lidija
engleski
PRODUCTION OF FOAL DRY-CURED SAUSAGES IN CROATIA
The paper describes technological process of production of foal dry-cured sausage which is traditionally produced in the Republic of Croatia, near Zagreb (Kloštar Ivanić). The meat of 22-24 month-old foals and firm pork fat tissue in the ratio 90% : 10% are used in the production. Traditional production manner in family farms has shown certain advantages in comparison to small-scale production facilities (meat processing trade).
dry-cured sausage; foals
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Podaci o prilogu
237-242.
2014.
objavljeno
Podaci o matičnoj publikaciji
„BEZPEČNOSŤ MÄSA A MÄSOVÝCH VÝROBKOV V DUCHU TRADIČNEJ KVALITY“. HYGIENA ALIMENTORUM XXXV
Prof. MVDr. Peter Turek, PhD., UVLF Košice Doc. MVDr. Peter Popelka, PhD., UVLF Košice
Vysoké Tatry: Ministerstva pôdohospodárstva a rozvoja vidieka Slovenskej republiky
978-80-8077-401-1
Podaci o skupu
HYGIENA ALIMENTORUM XXXV
poster
01.01.2014-01.01.2014
Slovačka
