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...
Guardado en:
| Autores principales: | , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN LV |
| Publicado: |
Sciendo
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/68c604e9f47c45f7a3b3a7f5c73d30f1 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Sea el primero en dejar un comentario!