The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
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11 ago 2021
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Publicado en línea: 11 ago 2021
Páginas: 1 - 6
Recibido: 10 nov 2020
Aceptado: 31 mar 2021
DOI: https://doi.org/10.2478/plua-2021-0001
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© 2021 Ilze Gramatina et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
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