Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot 'Ironed'Sausage”
“Pirot 'ironed'sausage “(Pis) is a traditional, fermented sausage, made from different types of
meat (beef and chevon), without additives or starter cultures. The physical–chemical …
meat (beef and chevon), without additives or starter cultures. The physical–chemical …
Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures
Sažetak The aim of this research is to use isolated and characterized autochthonous
functional starter cultures from traditional Croatian dry sausages and to evaluate their …
functional starter cultures from traditional Croatian dry sausages and to evaluate their …
[PDF][PDF] Changes in the organic acids content during the production of the Petrovac sausage
B Milićević, B Danilović, N Džinić, D Savić - Advanced technologies, 2018 - academia.edu
The activity of lactic acid bacteria during the production of fermented sausages induces the
accumulation of organic acids and affects the final product characteristics. The changes in …
accumulation of organic acids and affects the final product characteristics. The changes in …
The quality of fermented sausages of horse meat during the three production seasons
The quality of fermented sausages of horse meat during the three production seasons Page
1 .&40 276 277 .&40 Vol. XIII [2011] | srpanj - kolovoz | broj 4 www.meso.hr ;/ " / 45 7 & / 0 45 …
1 .&40 276 277 .&40 Vol. XIII [2011] | srpanj - kolovoz | broj 4 www.meso.hr ;/ " / 45 7 & / 0 45 …
Određivanje optimalne temperature i pH vrijednosti bakterija mliječne kiseline izoliranih iz proizvoda akvakulture
M Živković - 2017 - repozitorij.unizg.hr
Sažetak Bakterije mliječne kiseline se zbog svojih poželjnih karakteristika i sinteze korisnih
metabolita, intenzivno koriste kao starter kulture u različitim proizvodnim procesima, a …
metabolita, intenzivno koriste kao starter kulture u različitim proizvodnim procesima, a …
[PDF][PDF] Fizikalno-kemijska svojstva, tekstura i boja konjske salame
Razvojne strategije hrvatskih poduzeća za ulazak na tržišta jugoistočne Europe Page 1 .&40
142 143 .&40 Vol. XV [2013] | ožujak - travanj | broj 2 www.meso.hr 4 $ *& / 5 *' *$ " / % 1 3 0 ' & …
142 143 .&40 Vol. XV [2013] | ožujak - travanj | broj 2 www.meso.hr 4 $ *& / 5 *' *$ " / % 1 3 0 ' & …
[引用][C] Prehranska vrednost konjskega mesa in izdelkov: diplomsko delo, univerzitetni študij
U Mervič - 2016 - repozitorij.uni-lj.si
Podpisani izjavljam, da je naloga rezultat lastnega raziskovalnega dela. Izjavljam, da je
elektronski izvod identičen tiskanemu. Na univerzo neodplačno, neizključno, prostorsko in …
elektronski izvod identičen tiskanemu. Na univerzo neodplačno, neizključno, prostorsko in …