The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
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11. Aug. 2021
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Online veröffentlicht: 11. Aug. 2021
Seitenbereich: 1 - 6
Eingereicht: 10. Nov. 2020
Akzeptiert: 31. März 2021
DOI: https://doi.org/10.2478/plua-2021-0001
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© 2021 Ilze Gramatina et al., published by Sciendo
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Gramatina, Ilze
Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Sauka, Janis
Ādažu desu darbnīca Ltd.Adazi, Latvia
Semjonovs, Aleksandrs
Ādažu desu darbnīca Ltd.Adazi, Latvia
Strode, Sintija
Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Straumite, Evita
Latvia University of Life Sciences and TechnologiesJelgava, Latvia