EXAMINATION OF THE CERTAIN CHEMICAL CHARACTERISTICS OF DIFFERENT TYPES OF BOILED SAUSAGES PRODUCED IN SERBIA

EXAMINATION OF THE CERTAIN CHEMICAL CHARACTERISTICS OF DIFFERENT TYPES OF BOILED SAUSAGES PRODUCED IN SERBIA

The objectives of our study were to examine certain chemical quality parameters in samples of various subgroups of boiled sausages and compare obtained values with reference values (Rule book on the quality of minced meat, semi-finished meat and meat products, Official Gazette of RS, no. 31/2012). W...

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Bibliographic Details
Main Authors: Vladimir Kurćubić, Marija Vukašinović, Pavle Mašković, Milun Petrović
Format: Article
Language:Bulgarian
Published: University of Zagreb, Faculty of Agriculture 2012-12-01
Series:Journal of Central European Agriculture
Subjects:
boiled sausages
relative protein content of connective tissue
total phosphorus content
total protein content
Online Access:http://jcea.agr.hr/articles/774703_EXAMINATION_OF_THE_CERTAIN_CHEMICAL_CHARACTERISTICS_OF_DIFFERENT_TYPES_OF_BOILED_SAUSAGES_PRODUCED_IN_SERBIA_en.pdf

Internet

http://jcea.agr.hr/articles/774703_EXAMINATION_OF_THE_CERTAIN_CHEMICAL_CHARACTERISTICS_OF_DIFFERENT_TYPES_OF_BOILED_SAUSAGES_PRODUCED_IN_SERBIA_en.pdf

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