Effect of additives on sensory quality of domestic meat products | Vpliv dodatkov na senzoricno kakovost domacih mesnih izdelkov
2014
Murn, M., Ljubljana Univ. (Slovenia). Biotechnical Fac., Zootechnical Dept. , Enota za prasicerejo. | Zemva, M. | Kos, I. | Ceh, T. | Malensek, M. | Kovac, M. | Malovrh, S.
The purpose of this paper was to determine if randomly selected consumers perceive differences between domestic meat products with greater or lesser contents of nitrites, added polyphosphate and salt. Sensory quality was evaluated to 12 dry sausages, 8 dry pork neck, 7 sausages for cooking and 6 bratwursts. The content of nitrites, added polyphosphate and salt were determined in labs. Appearance,
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书目信息
出版者
Kmetijsko gozdarska zbornica Slovenije, Murska Sobota (Slovenia);Kmetijsko gozdarski zavod, Murska Sobota (Slovenia)
页码
non-paginated separate PDFs
其它主题
Propiedades organolepticas; Analisis organoleptico; Propriete organoleptique; Qualite; Produit carne
语言
斯洛文尼亚语
ISBN
978-961-93586-3-4
类型
Conference; Non-Conventional
粮农组织大会
23rd International Scientific Symposium on Nutrition of Farm Animals 'Zadravec-Erjavec Days', , Radenci, 13-14 Nov 2014
2016-04-15
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