Impact of salt reduction on the number of microorganisms and a sensory analysis for Kranjska sausages during their shelf-life
Salt is an important ingredient in the production of meat product. Any reduction of salt requires a special treatment. This study was conducted to evaluate the effect of salt reduction on the growth of microorganisms in Kranjska sausages during their shell-life and to carry out a sensory assessment....
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2016-12-01
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| Series: | Agricultura |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/agricultura.2016.13.issue-1-2/agricultura-2017-0005/agricultura-2017-0005.xml?format=INT |