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...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of Central European Agriculture 2012, Vol.13 (4)
Hauptverfasser:	Kurćubić, Vladimir, Vukašinović, Marija, Mašković, Pavle, Petrović, Milun
Format:	Web Resource
Sprache:	eng
Schlagworte:	boiled sausages relative protein content of connective tissue total phosphorus content total protein content
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!