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Pregled bibliografske jedinice broj: 436346

Upgrading the safety and quality of sausages

Zdolec, Nevijo; Hadžiosmanović, Mirza; Kozačinski, Lidija; Cvrtila Fleck, Željka; Filipović, Ivana; Leskovar, Kristina; Popelka, Peter; Marcincak, Slavomir
Upgrading the safety and quality of sausages // Meat international, 19 (2009), 3; 12-13 (podatak o recenziji nije dostupan, članak, znanstveni)

CROSBI ID: 436346 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Upgrading the safety and quality of sausages

Autori
Zdolec, Nevijo ; Hadžiosmanović, Mirza ; Kozačinski, Lidija ; Cvrtila Fleck, Željka ; Filipović, Ivana ; Leskovar, Kristina ; Popelka, Peter ; Marcincak, Slavomir

Izvornik
Meat international (0924-7068) 19 (2009), 3; 12-13

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
fermented sausages; safety; quality

Sažetak
A study aimed to investigate the influence of non-indigenous bacteriocin-producing culture of Lactobacillus sakei on safety and quality of traditional fermented sausage. The sensory properties of sausages were improved, mainly acidity, tenderness and juiciness.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

Napomena
Rad je preuzet iz časopisa MESO (2008) vol. 10, broj 3 (str. 203-206). U časopisu Meat International objavljen je u kategoriji Golden Microscope Award.



POVEZANOST RADA

Projekti:
053-0531854-1851 - Veterinarsko javno zdravstvo u proizvodnji zdrave hrane (Hadžiosmanović, Mirza, MZOS ) ( CroRIS)
053-0531854-1853 - Mikrobiološka ispravnost i održivost namirnica animalnog podrijetla (Kozačinski, Lidija, MZOS ) ( CroRIS)

Ustanove:
Veterinarski fakultet, Zagreb

Profili:

Avatar Url Nevijo Zdolec (autor)

Avatar Url Ivana Filipović (autor)

Avatar Url Željka Cvrtila (autor)

Avatar Url Mirza Hadžiosmanović (autor)

Avatar Url Lidija Kozačinski (autor)

Citiraj ovu publikaciju:

Zdolec, Nevijo; Hadžiosmanović, Mirza; Kozačinski, Lidija; Cvrtila Fleck, Željka; Filipović, Ivana; Leskovar, Kristina; Popelka, Peter; Marcincak, Slavomir
Upgrading the safety and quality of sausages // Meat international, 19 (2009), 3; 12-13 (podatak o recenziji nije dostupan, članak, znanstveni)
Zdolec, N., Hadžiosmanović, M., Kozačinski, L., Cvrtila Fleck, Ž., Filipović, I., Leskovar, K., Popelka, P. & Marcincak, S. (2009) Upgrading the safety and quality of sausages. Meat international, 19 (3), 12-13.
@article{article, author = {Zdolec, Nevijo and Had\v{z}iosmanovi\'{c}, Mirza and Koza\v{c}inski, Lidija and Cvrtila Fleck, \v{Z}eljka and Filipovi\'{c}, Ivana and Leskovar, Kristina and Popelka, Peter and Marcincak, Slavomir}, year = {2009}, pages = {12-13}, keywords = {fermented sausages, safety, quality}, journal = {Meat international}, volume = {19}, number = {3}, issn = {0924-7068}, title = {Upgrading the safety and quality of sausages}, keyword = {fermented sausages, safety, quality} }
@article{article, author = {Zdolec, Nevijo and Had\v{z}iosmanovi\'{c}, Mirza and Koza\v{c}inski, Lidija and Cvrtila Fleck, \v{Z}eljka and Filipovi\'{c}, Ivana and Leskovar, Kristina and Popelka, Peter and Marcincak, Slavomir}, year = {2009}, pages = {12-13}, keywords = {fermented sausages, safety, quality}, journal = {Meat international}, volume = {19}, number = {3}, issn = {0924-7068}, title = {Upgrading the safety and quality of sausages}, keyword = {fermented sausages, safety, quality} }

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