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Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

2019

Škrlep, Martin | Čandek-Potokar, Marjeta | Batorek-Lukač, Nina | Tomažin, Urška | Flores, Mónica


Bibliographic information
Animals
Volume 9 Issue 2 ISSN 2076-2615
Publisher
Multidisciplinary Digital Publishing Institute
Other Subjects
Rearing; Fermented sausages; Fatty acid composition; Taste; Beta oxidation; Thiobarbituric acid-reactive substances
Language
English
License
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Type
Text; Journal Article

2024-02-28
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