Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages.

Ikonic, Predrag; Peulic, Tatjana; Jokanovic, Marija; Sojic, Branislav; Skaljac, Snezana; Popovic, Sanja; Saric, Ljubisa; Novakovic, Aleksandra; Tomovic, Vladimir; Vasilev, Dragan

Ikonic, Predrag; Peulic, Tatjana; Jokanovic, Marija; Sojic, Branislav; Skaljac, Snezana; Popovic, Sanja; Saric, Ljubisa; Novakovic, Aleksandra; Tomovic, Vladimir; Vasilev, Dragan.

Afiliación

Ikonic P; Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia.
Peulic T; Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia.
Jokanovic M; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia.
Sojic B; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia.
Skaljac S; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia.
Popovic S; Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia.
Saric L; Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia.
Novakovic A; Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia.
Tomovic V; Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000 Serbia.
Vasilev D; Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodenja 18, Belgrade, 11000 Serbia.

J Food Sci Technol ; 58(8): 3215-3222, 2021 Aug.

Article en En | MEDLINE | ID: mdl-34294984

Palabras clave

Biogenic amine; Composition; Fatty acid; Fermented sausage; Traditional practice

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2021 Tipo del documento: Article Pais de publicación: India

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