Pregled bibliografske jedinice broj: 163644
Results of physicochemical and sensorial investigation of different type of fermented sausages during fermentation and ripening process.
Results of physicochemical and sensorial investigation of different type of fermented sausages during fermentation and ripening process. // Book of abstracts of the 50th International Congres of Meat Science and Technology : CoMST
Helsinki, 2004. (poster, međunarodna recenzija, sažetak, znanstveni)
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Naslov
Results of physicochemical and sensorial investigation of different type of fermented sausages during fermentation and ripening process.
Autori
Turubatović, Lazar ; Hadžiosmanović, Mirza ; Čaklovica, Faruk ; Petrohilou, Iohanna
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of abstracts of the 50th International Congres of Meat Science and Technology : CoMST
/ - Helsinki, 2004
Skup
50th International Congres of Meat Science and Technology : CoMST
Mjesto i datum
Helsinki, Finska, 08.08.2004. - 13.08.2004
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
fermented sausages; sensory evaluation; chemical composition
Sažetak
Results of physicochemical and sensorial investigation of different type of fermented sausages during fermentation and ripening process are presented.
Izvorni jezik
Engleski
Znanstvena područja
Veterinarska medicina
POVEZANOST RADA
