Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages
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DOI: 10.1007/s13197-020-04825-4
Abstract: Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The… read more here.
Keywords: fermented sausages; physicochemical biochemical; three serbian; traditional dry ... See more keywords