Quality comparison between the home-made, communal slaughter-house and industrial Bosnian smoked beef sausage | Komparacija kvaliteta bosanskog sudzuka proizvedenog u domacinstvu, komunalnoj klanici i industrijskim uslovima
2006
Operta, S., Univerzitet u Sarajevu, Sarajevo (Bosnia and Herzegovina). Poljoprivredni fakultet | Smajic, A., Univerzitet u Sarajevu, Sarajevo (Bosnia and Herzegovina). Poljoprivredni fakultet
This paper presents the differences and similarities of the technological procedures in production of the Bosnian Smoked Beef Sausage in household, communal slaughter-house and industrial condition. Duration and temperature regimes for certain phases of the production process were also defined. The following quality parameters were examined: physical, chemical, microbiological characteristics and sensory properties of Bosnian Smoked Sausage.
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