Sensory analysis of organic produced fermented salamis

Sensory analysis of organic produced fermented salamis

The aim of my work was sensory analysis of organically produced fermented salamis and their comparison with conventionally produced salami. The products used in the analysis were: Bio Uherský salám with sea salt, Bio Uherský salám with kitchen salt and conventionally produced Uherský salám. The foll...

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Bibliographic Details
Main Authors: Marcela Králíková, J. Jandásek, Alžbeta Jarošová, Květoslava Šustová
Format: Article
Language:English
Published: Mendel University Press 2007-01-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
sensory analysis
organic food
fermented sausages
Online Access:https://acta.mendelu.cz/55/5/0095/

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