Towards reproducibility of traditional fermented sausages: Texture profile analyses and modelling
The aim of this study was to investigate textural characteristics of three traditional dry fermented sausages (Sremski kulen, Lemeški kulen and Petrovská klobása) manufactured in different small-scale facilities in northern Serbia, and to correlate them with physicochemical and sensory characteristi...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Association of the Chemical Engineers of Serbia
2020-01-01
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| Series: | Chemical Industry and Chemical Engineering Quarterly |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1451-9372/2020/1451-93721900027J.pdf |