Mogucnost primene brasna pasulja pri izradi barenih kobasica.
1990
Popovic M. | Kelemen Masic Dj. | Popov Raljic J. | Tojagic S. | Skendzic M.
The result obtained indicate that with the addition of a certain amount (30% or 50%) of bean flour to the protein mixture, at standard addition of 2% mixture to the mass of sausage filling, the investigated quality properties of the cooked sausages do not significantly change.
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书目信息
其它主题
Frijol phaseolus; Qualite; Proteinas
注释
2 tables; 13 ref.
翻译的标题
英语.
[Possibilities of applying bean flour in the production of cooked sausage]. [Serbo-croat]
类型
Journal Article; Conference
粮农组织大会
40. Jubilarno savetovanje jugoslovenske industrije mesa. Beograd (Yugoslavia). 3-5 Oct 1990.
团体作者
Tehnoloski fakultet, Novi Sad (Yugoslavia)
2012-11-15
AGRIS AP
