The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties

Pubblicato online: 11 ago 2021

Pagine: 1 - 6

Ricevuto: 10 nov 2020

Accettato: 31 mar 2021

DOI: https://doi.org/10.2478/plua-2021-0001

Parole chiave

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.