Uporedno ispitivanje kvaliteta kavurme proizvedene na tradicionalni način i u industrijskim uslovima / Comparative quality examination of the kavurma produced in a traditional and industrial manner
2019
Kurćubić, Vladimir (https://orcid.org/0000-0003-2016-7345) | Mašković, Pavle (https://orcid.org/0000-0001-9049-6932) | Kitić, Violeta
The paper examined the chemical quality of the Kavurma, whereby the quality parameters in most of the tested properties differed very little between the samples of Kavurma produced in a traditional and industrial manner. The differences were slightly higher in moisture and fat content. The moisture content depends on the quality of input raw materials for its production, as well as on the fat content. The fat content has the highest degree of variability of all of the tested ingredients of the Kavurma. The similarity in the selection of raw materials and in the technological process of production explains the fact that the differences in the content of the tested quality indicators were not significant between the different examined samples of the Kavurma.
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