Effect of incorporation of the plant extracts in natural casing on the color of fermented sausages
In this study, the effect of incorporation of the plant extracts in a natural casing on the color and sensory attributes in fermented sausages, “sucuk” type, was evaluated. The sausages were produced in industrial conditions, stuffed into the pretreated natural casings, vacuum packaged, and store...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Banja Luka, Faculty of Technology
2022-12-01
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| Series: | Journal of Chemists, Technologists and Environmentalists |
| Subjects: | |
| Online Access: | https://glasnik.tf.unibl.org/article/197 |