[Quality of dry "Cajna" sausage in relation to the quantity of the added adipose tissue]

Stamenkovic, T.; Djurkovic, A.; Orlic, Z.; Hromis, A.; Vlaisavljevic, M.; Jankovic, D.

[Quality of dry "Cajna" sausage in relation to the quantity of the added adipose tissue]

1990

Quantity of adipose tissue in the composition of "Cajna" sausage has a significant influence on its quality and therefore it is necessary to limit the quantity of adipose tissue in the composition of "Cajna" sausage up to 30% and to determine that the content of fats in the final product is not above 55%.

Показать больше [+]

Ключевые слова АГРОВОК

salchicha saucisse tejido adiposo teneur en lipides tissu adipeux

Библиографическая информация

Издатель

Jugoslovenski institut za tehnologiju mesa

Другие темы

Yugoslavia/ calidad; Yougoslavie/ qualite; Contenido de lipidos

Язык

Примечание

4 tables; 15 ref.

Тип

Conference

Источник

[Further development of science and practice in Yugoslav meat industry: Proceedings of the 40th anniversary conference of Yugoslav meat industry, Belgrade [Yugoslavia], 3rd - th, October 1990], Trumic, Z.Radetic, P.Petrovic, N. (ed.).- Beograd (Yugoslavia): Jugoslovenski institut za tehnologiju mesa, 1990. p. 158-168

Конференция

40. Jubilarno savetovanje jugoslovenske industrije mesa, Opatija (Yugoslavia), 3-5 Oct 1990

В АГРИСе с: 1992-08-15

Формат: AGRIS AP

Поставщик данных

Эту запись предоставил Unassigned data from Yugoslavia

Откройте коллекцию этого поставщика данных в AGRIS

Посмотрите в Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]

ФАО АГРИС — международная информационная система по сельскохозяйственным наукам и технологиям

Share

[Quality of dry "Cajna" sausage in relation to the quantity of the added adipose tissue]

1990

Ключевые слова АГРОВОК

Библиографическая информация