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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2012-12-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| 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 |