Towards reproducibility of traditional fermented sausages: Texture profile analyses and modelling

Towards reproducibility of traditional fermented sausages: Texture profile analyses and modelling

The aim of this study was to investigate textural characteristics of three traditional dry fermented sausages (Sremski kulen, Lemeški kulen and Petrovská klobása) manufactured in different small-scale facilities in northern Serbia, and to correlate them with physicochemical and sensory characteristi...

Full description

Bibliographic Details
Main Authors: Jokanović Marija, Ikonić Bojana, Ikonić Predrag, Tomović Vladimir, Peulić Tatjana, Šojić Branislav, Škaljac Snežana, Ivić Maja, Ivetić Jelena
Format: Article
Language:English
Published: Association of the Chemical Engineers of Serbia 2020-01-01
Series:Chemical Industry and Chemical Engineering Quarterly
Subjects:
dry fermented sausage
mlr
pca
texture analysis
Online Access:http://www.doiserbia.nb.rs/img/doi/1451-9372/2020/1451-93721900027J.pdf

Internet

http://www.doiserbia.nb.rs/img/doi/1451-9372/2020/1451-93721900027J.pdf

Similar Items