Your browser doesn't support javascript.
loading
The Influence of Meat Batter Composition and SausageDiameter on Microbiota and Sensory Traits of ArtisanalWild Boar Meat Sausages.
Kos, Ivica; Maksimovic, Ana Zgomba; Zunabovic-Pichler, Marija; Mayrhofer, Sigrid; Domig, Konrad J; Fuka, Mirna Mrkonjic.
Afiliación
  • Kos I; Department of Animal Science and Technology, University of Zagreb Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia.
  • Maksimovic AZ; Department of Microbiology, University of Zagreb Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia.
  • Zunabovic-Pichler M; Department of Food Science and Technology, BOKU University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria.
  • Mayrhofer S; Department of Food Science and Technology, BOKU University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria.
  • Domig KJ; Department of Food Science and Technology, BOKU University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190 Vienna, Austria.
  • Fuka MM; Department of Microbiology, University of Zagreb Faculty of Agriculture, Svetosimunska 25, 10000 Zagreb, Croatia.
Food Technol Biotechnol ; 57(3): 378-387, 2019 Sep.
Article en En | MEDLINE | ID: mdl-31866751
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Technol Biotechnol Año: 2019 Tipo del documento: Article País de afiliación: Croacia Pais de publicación: Croacia
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Technol Biotechnol Año: 2019 Tipo del documento: Article País de afiliación: Croacia Pais de publicación: Croacia