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Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying

2006

Stamenkovic, T. | Zivkovic, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Perunovic, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Jovanovic, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia)

AGROVOC Keywords
ahumado brining calidad carne seca composition globale dried meat drying fumage organoleptic properties proximate composition quality salage secado serbia serbie smoking technologie traditionnelle tecnologia tradicional traditional technology
Bibliographic information
Volume 47 Issue 5-6 ISSN 0494-9846
Pagination
pp. 183-193
Other Subjects
Propiedades organolepticas; Salazon; Propriete organoleptique; Qualite; Composicion aproximada; Sechage; Viande sechee
Language
Serbian
Note
Summaries ( En, Sr)
9 tables
54 ref.
Translated Title
Osnovne odlike suve svinjske plecke i suve svinjske plecke bez kostiju spravljene tradicionalnim postupkom soljenja, dimljenja i susenja
Type
Bibliography; Summary
2008-05-15
AGRIS AP
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