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Rural Sustainability Research
Volume 45 (2021): Issue 340 (August 2021)
Open Access
The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
Ilze Gramatina
Ilze Gramatina
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Gramatina, Ilze
,
Janis Sauka
Janis Sauka
Ādažu desu darbnīca Ltd.
Adazi, Latvia
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Sauka, Janis
,
Aleksandrs Semjonovs
Aleksandrs Semjonovs
Ādažu desu darbnīca Ltd.
Adazi, Latvia
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Semjonovs, Aleksandrs
,
Sintija Strode
Sintija Strode
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Strode, Sintija
and
Evita Straumite
Evita Straumite
Latvia University of Life Sciences and Technologies
Jelgava, Latvia
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Straumite, Evita
Aug 11, 2021
Rural Sustainability Research
Volume 45 (2021): Issue 340 (August 2021)
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Published Online:
Aug 11, 2021
Page range:
1 - 6
Received:
Nov 10, 2020
Accepted:
Mar 31, 2021
DOI:
https://doi.org/10.2478/plua-2021-0001
Keywords
fermentation
,
fermented sausages
,
physicochemical parameters
,
sensory evaluation
© 2021 Ilze Gramatina et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
