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Production characteristics and safety parameters of Sremska ham
(Institute of meat hygiene and technology, Belgrade, 2016)
Sremska ham is a traditional dry-cured meat product manufactured by salting, smoking and drying pork hams in a mainly natural environment. The traditional production process of cured ham in Srem region (Vojvodina, Serbia) ...
Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages
(Institute of meat hygiene and technology, Belgrade, 2017)
The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska ...