Main properties of sensory and chemical quality of Visočka Pečenica | Osnovne odlike senzornog i hemijskog kvaliteta Visočke pečenice
2011
Ganić, A., Poljoprivredno-prehrambeni fakultet, Sarajevo (Bosnia and Herzegovina) | Smajić, A., Poljoprivredno-prehrambeni fakultet, Sarajevo (Bosnia and Herzegovina) | Lilić, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Krvavica, M., Veleučilište Marko Marulić, Knin (Croatia) | Čandek-Potokar, M., Kmetijsk inštitut Slovenije, Ljubljana (Slovenia) | Pejkovski, Z., Fakultet za zemjodelski nauki i hrana, Skopje (The Former Yugoslav Republic of Macedonia)
The aim of this investigation was to define clearly the traditional technology and to compare sensory and chemical quality of Visocka pecenica with products obtained in meat establishments. In study were used 30 samples of traditional product and 20 samples of industrial product. Results of sensory evaluation showed better quality of traditional product. The color of the traditional product and the odor of the industrial product were given the highest score. Despite that, the appearance of cross section of traditional products and consistency of industrial products were given the lowest scores.
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