Application of sensory analysis in the assessment of the quality of meat products with different sodium chloride content
The aim of this paper was to evaluate sensory quality of commercial boiled chicken sausages and boiled pork sausages with different salt content. Descriptive sensory analysis was used. The basic physicochemical parameters of samples were also determined. The results showed that the chicken sausage s...
| Main Authors: | , , , |
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| 格式: | 文件 |
| 语言: | English |
| 出版: |
University of Banja Luka - Faculty of Agriculture, Banja Luka
2022-01-01
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| 丛编: | Agroznanje |
| 主题: | |
| 在线阅读: | https://scindeks-clanci.ceon.rs/data/pdf/2233-0070/2022/2233-00702202077O.pdf |