Comparison of the physico-chemical parameters and sensory properties of selected pasteurized meat products on Slovenian market
Consumers often mix pasteurised meat products from the subgroup of smoked meat with a subgroup of meat products known as canned meat. The aim of this study was therefore to determine their physicochemical parameters and sensory properties of smoked meat and canned meat subgroups of pasteurised meat...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001084844 |
|---|---|
| Matična publikacija: |
Meso (Online) 22 (2020), 3 ; str. 196-208 |
| Glavni autori: | Polak, Tomaž (Author), Lušnic Polak, Mateja, Zahija, Iva, Babič, Katja, Demšar, Lea |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31727/m.22.3.4 Hrčak |