Quality of traditionally produced Istrian sausage and identification of autochthonous lactic acid bacteria strains as potential functional starter cultures
Fermented sausages have been manufactured traditionally in the Mediterranean basin.
Istrian sausages are one of the many regionally specific products distinguished by the …
Istrian sausages are one of the many regionally specific products distinguished by the …
Microbial characterization of horse meat dry sausage.
The aim of this study was to evaluate microbiological changes of traditionally produced
horse meat sausages depending on maturing phases and season, to determine lactic acid …
horse meat sausages depending on maturing phases and season, to determine lactic acid …
[PDF][PDF] Staphylococcus aureus
Bolesti prenosive hranom čine jedan od gorućih javnozdravstvenih problema savremenog
svijeta, kako sa aspekta ogromnog broja slučajeva oboljelih i umrlih u različitim …
svijeta, kako sa aspekta ogromnog broja slučajeva oboljelih i umrlih u različitim …
The influence of raw material on physical-chemical properties of Bosnian sudžuk with addition of starter cultures.
Bosnian fermented sausage (sudžuk) is a traditionally, well-known meat product in Bosnia
and Herzegovina. The aim of this study was to evaluate the effect of different raw materials …
and Herzegovina. The aim of this study was to evaluate the effect of different raw materials …
Mikrobiološka karakterizacija trajnih kobasica od konjskog mesa
D Alagić, M Stojnović, N Zdolec, B Njari… - Meso: prvi hrvatski …, 2011 - hrcak.srce.hr
Sažetak Cilj ovog rada bio je istražiti mikrobiološke promjene u trajnim kobasicama od
konjskog mesa prema fazama zrenja i sezoni proizvodnje, determinirati bakterije mliječne …
konjskog mesa prema fazama zrenja i sezoni proizvodnje, determinirati bakterije mliječne …