Investigation of Microbial Association of Traditionally Fermented Sausages
The investigation included fermented sausages produced in the countries of west and south-east Europe, Greece, Bosnia and Herzegovina, Croatia, Hungary, Italy and Serbia. The sausages were produced in local meat industries in a traditional way without the use of starter cultures. Samples were collec...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2008-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/34925 |