Chemical and sensory properties of household and industrially produced Bosnian sudzuk
S Jahić, S Rekanović - Scientific journal" Meat …, 2021 - journalmeattechnology.com
MT 62-02 Suzana Jahic.indd Page 1 meat technology Founder and publisher: Institute of Meat
Hygiene and Technology, Belgrade Introduction Sudzuk is a dry fermented sausage, very …
Hygiene and Technology, Belgrade Introduction Sudzuk is a dry fermented sausage, very …
Senzorni kvalitet" Visočkog sudžuka" iz tradicionalne i industrijske proizvodnje
A Slijepčević, M Trako, A Tahirović, S Pinjić… - Hrvatski časopis za …, 2024 - hrcak.srce.hr
Sažetak Cilj istraživanja bio je ispitati uticaj tehnologije proizvodnje na senzorni kvalitet
“Visočkog sudžuka”. Pored navedenog, cilj istraživanja bio je ispitati razlike u senzornom …
“Visočkog sudžuka”. Pored navedenog, cilj istraživanja bio je ispitati razlike u senzornom …
[PDF][PDF] Chemical Characterization of Smoked beef Sausage–“Bosnian sudzuk”
The aim of this paper is to analyze the quality of several commercially products such as
smoked beef sausage–“Bosnian sudžuk” from different manufacturers that are available in …
smoked beef sausage–“Bosnian sudžuk” from different manufacturers that are available in …
[PDF][PDF] THE INFLUENCE OF PRODUCTION TECHNOLOGY ON THE OVERALL QUALITY OF “VISOČKI SUDŽUK”
E Hasandić, A Slijepčević, M Trako, A Tahirović… - researchgate.net
The aim of the research was to investigate the impact of production technology on the quality
parameters of" Visočki sudžuk." Additionally, the research aimed to examine differences in …
parameters of" Visočki sudžuk." Additionally, the research aimed to examine differences in …