The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
Fermentation is one of the ancient technological processes used in food production which influences the shelf-life of meat and meat products, also significantly affects the sensory properties like aroma and flavour. The objective of the present study was to evaluate the elaborated technology for a n...
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| Auteurs principaux: | , , , , |
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| Format: | article |
| Langue: | EN LV |
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Sciendo
2021
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| Sujets: | |
| Accès en ligne: | https://doaj.org/article/68c604e9f47c45f7a3b3a7f5c73d30f1 |
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