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Some quality parameters of functional fermented, cooked and liver sausages / Važniji parametri kvaliteta funkcionalnih fermentisanih, barenih i jetrenih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2011)
The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% ...
Some quality parameters and nutritional value of functional fermented sausages / Neki parametri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
in this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of first class pork and beef meat (75-80%), lard and vegetable ...
The composition and significant changes in fats of functional fermented / Sastav i važnije promene masti funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2010)
The paper presents investigations of fatty acids content, hydrolytic and oxidative changes in fats of conventional fermented sausage, fermented sausage with palm fat, functional fermented sausage and functional fermented ...
Some important physical, physico-chemical and sensory quality properties of functional fermented sausages / Važnije fizičke, fizičko-hemijske i senzorske osobine kvaliteta funkcionalnih fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2009)
This paper presents the investigation of certain parameters pH value, colour, firmness and overall sensory quality of functional and conventional fermented sausages. The experiments that were carried out included the ...
The impact of casing on selected parameters of safety and quality of fermented sausages / Uticaj izbora omotača na odabrane parametre bezbednosti i kvaliteta fermentisanih kobasica
(Institut za higijenu i tehnologiju mesa, Beograd, 2015)
The production of fermented sausages in households in our region has a long tradition, especially in Vojvodina and in some parts of Serbia (Sandžak, Zlatibor, Pirot). In this experiment, the impact of the selected casings ...