The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
, , , et
11 août 2021
À propos de cet article
Publié en ligne: 11 août 2021
Pages: 1 - 6
Reçu: 10 nov. 2020
Accepté: 31 mars 2021
DOI: https://doi.org/10.2478/plua-2021-0001
Mots clés
© 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