The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
, , , oraz
11 sie 2021
O artykule
Data publikacji: 11 sie 2021
Zakres stron: 1 - 6
Otrzymano: 10 lis 2020
Przyjęty: 31 mar 2021
DOI: https://doi.org/10.2478/plua-2021-0001
Słowa kluczowe
© 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