Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Blanka Sinčić Pulić"'
Publikováno v:
Journal of Central European Agriculture, Vol 20, Iss 4, Pp 1089-1098 (2019)
The aim of this paper was to determine the effect of production season on sensory attributes of artisanal smoked dry-cured ham and to elaborate findings by non-parametric testing and principal component analysis. Artisanal drycured hams (73 samples)
Externí odkaz:
https://doaj.org/article/d93c39123a7841d8b0e86f741f316ccb
Autor:
Tina Lešić, Nada Vahčić, Ivica Kos, Manuela Zadravec, Blanka Sinčić Pulić, Tanja Bogdanović, Sandra Petričević, Eddy Listeš, Mario Škrivanko, Jelka Pleadin
Publikováno v:
Foods, Vol 9, Iss 8, p 990 (2020)
Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detaile
Externí odkaz:
https://doaj.org/article/7a8d4f4b2b0047a79fd2058bc21d1c90
Publikováno v:
Acta Agriculturae Slovenica, Vol 93, Iss 3 (2009)
Cilj raziskave je bil ugotoviti, kako različni načini zastiranja tal vplivajo na vegetativno rast in pridelek semideterminantnega paradižnika na sredozemskem območju Hrvaške. Poljski poskus, ki je bil v dveh vegetacijskih sezonah zasnovan po met
Externí odkaz:
https://doaj.org/article/b897a78ac99a4568a161192620ac75c2
Publikováno v:
Journal of Central European Agriculture, Vol 20, Iss 4, Pp 1089-1098 (2019)
The aim of this paper was to determine the effect of production season on sensory attributes of artisanal smoked dry-cured ham and to elaborate findings by non-parametric testing and principal component analysis. Artisanal drycured hams (73 samples)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb3e6f6d24929206a8e650a2158acebd
https://jcea.agr.hr/articles/773376_Sensory_profiles_of_artisanal_smoked_dry_cured_ham_as_affected_by_production_season_en.pdf
https://jcea.agr.hr/articles/773376_Sensory_profiles_of_artisanal_smoked_dry_cured_ham_as_affected_by_production_season_en.pdf
Autor:
Sandra Petričević, Ivica Kos, Tina Lešić, Mario Škrivanko, Manuela Zadravec, Jelka Pleadin, Nada Vahčić, Blanka Sinčić Pulić, Eddy Listeš, Tanja Bogdanović
Publikováno v:
Foods, Vol 9, Iss 990, p 990 (2020)
Foods
Volume 9
Issue 8
Foods
Volume 9
Issue 8
Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids &
fat quality indices.
fat quality indices.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62f0c887286205820fbfbaa705a475ca
https://doi.org/10.3390/foods9080990
https://doi.org/10.3390/foods9080990