Effects of hot and cold meat deboning on the lipid oxidation changes and sensory properties of the traditional sausage: Petrovská klobasá
This paper investigates the lipid oxidation changes in the traditional dry fermented sausages Petrovská klobasá, from the area nearby the town of Bački Petrovac in the Autonomous Province of Vojvodina, made from hot (sausage A) and cold deboned meat (sausage B). Both groups of sausages (A and B) wer...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2016-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2016/1821-44871601039S.pdf |