[Quality of dry "Cajna" sausage in relation to the quantity of the added adipose tissue]
1990
Stamenkovic, T. (Jugoslovenski institut za tehnologiju mesa, Beograd (Yugoslavia)) | Djurkovic, A. | Orlic, Z. | Hromis, A. | Vlaisavljevic, M. | Jankovic, D.
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%.
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书目信息
出版者
Jugoslovenski institut za tehnologiju mesa
其它主题
Yugoslavia/ calidad; Yougoslavie/ qualite; Contenido de lipidos
语言
注释
4 tables; 15 ref.
类型
Conference
来源
[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
粮农组织大会
40. Jubilarno savetovanje jugoslovenske industrije mesa, Opatija (Yugoslavia), 3-5 Oct 1990
1992-08-15
AGRIS AP