Sensory quality, oxidative stability, textural and fatty acid profile of nitrite-reduced kulen fermented sausage during ripening

  1. Simunović, S.
  2. Dordević, V.Ž.
  3. Simunović, S.
  4. Franco, D.
  5. Stajić, S.
  6. Tomašević, I.
Zeitschrift:
Meat Technology

ISSN: 2466-2852,  2466-4812

Datum der Publikation: 2023

Ausgabe: 64

Nummer: 2

Seiten: 212-217

Art: Artikel

DOI: 10.18485/MEATTECH.2023.64.2.38 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus