Physicochemical, biochemical and sensory properties for the characterisation of petrovská klobása (Traditional fermented sausage)

Acta Periodica Technologica

Volumn 41, Issue , 2010, Pages 19-31

  Ikonić, Predrag M ^a   Petrović, Ljiljana S ^b   Tasić, Tatjana A ^a   Džinić, Natalija R ^b   Jokanović, Marija R ^b   Tomović, Vladimir M ^b  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Composition; Dry fermented sausage; Petrovsk klob sa; Physicochemical properties; Proteolysis

Indexed keywords

EID: 78651309479     PISSN: 14507188     EISSN: None     Source Type: Journal    
DOI: 10.2298/APT10410191     Document Type: Article

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