The influence of technological peculiarities on fermented sausages’ quality and sensory properties

2021

Gramatina, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia) | Sauka, J., Ādažu desu darbnīca, SIA., Ādaži, Ādaži Parish, Ādaži Municipality (Latvia) | Semjonovs, A., Ādažu desu darbnīca, SIA., Ādaži, Ādaži Parish, Ādaži Municipality (Latvia) | Strode, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia) | Straumite, E., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia)


书目信息
Rural Sustainability Research: scientific journal (Latvia)
45 340 ISSN 2256-0939
页码
p. 1–6
其它主题
Evaluacion; Qualite des aliments; Metodos estadisticos; Aliment fermente; Tecnicas analiticas; Methode statistique; Propriete organoleptique; Propiedades organolepticas
语言
英语
注释
Summary (En). 3 tables, 1 fig., 16 ref.. Continues edition: Proceedings of the Latvia University of Agriculture, ISSN 2255-8535 (Online), ISSN 1407-4427 (Print)
类型
Web Site; As

2021-12-15
AGRIS AP