Pregled bibliografske jedinice broj: 775747
Hygienic and technological aspects of production of traditional fermented sausages in Istria County, Croatia
Hygienic and technological aspects of production of traditional fermented sausages in Istria County, Croatia // Hygiena alimentorum XXXVI / Nagy, Joszef ; Popelka, Peter (ur.).
Košice, 2015. str. 236-239 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
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Naslov
Hygienic and technological aspects of production of traditional fermented sausages in Istria County, Croatia
Autori
Bratulić, Mario ; Cukon, Nenad ; Cvrtila Fleck, Željka ; Njari, Bela ; Kozačinski, Lidija
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Hygiena alimentorum XXXVI
/ Nagy, Joszef ; Popelka, Peter - Košice, 2015, 236-239
ISBN
978-80-8077-458-5
Skup
Hygiena alimentorum XXXVI
Mjesto i datum
Vysoké Tatry, Slovačka, 13.05.2015. - 15.05.2015
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Istrian sausage; traditional production
Sažetak
The rural households of the Istrian peninsula produce a variety of traditional meat products, among which belong sausages. Istrian sausages are of exquisite quality and properties, being themselves an essential part of Istrian cultural heritage. This paper describes the process of the production of Istrian sausages under traditional and controlled conditions, along with their sensory and physicochemical properties.
Izvorni jezik
Engleski
