Influence of different salt quantities during salting process on sensory properties of pork prosciutto | Uticaj primene razlicitih kolicina kuhinjske soli tokom procesa soljenja na senzorna svojstva kvaliteta svinjske prsute
2006
Antonic, B., Institut za zastitu zdravlja Republike Srpske, Banja Luka (Bosnia and Herzegovina) | Grujic, S., Tehnoloski fakultet, Banja Luka (Bosnia and Herzegovina) | Radovanovic, R., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Baltic, M., Fakultet veterinarske medicine, Beograd (Serbia) | Grujic, R., Tehnoloski fakultet, Banja Luka (Bosnia and Herzegovina)
The aim of this study was to determine the influence of different salt quantities during salting process on sensory properties (3% - group 1, 3.5% - group 2, 4% - group 3). Salting process lasted 8 days at cooling temperature (2+/-2 deg C), but all the production process was completed in 30 days. The best ranked product was pork prosciutto of the experimental group 3, salted with the highest salt quantity - 4%.
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