Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Mario Bratulić"'
Autor:
Lidija Kozačinski, Tomislav Mikuš, Andreja Leboš Pavunc, Blaženka Kos, Željka Cvrtila, Jagoda Šušković, Jasna Novak, Beniamino T. Cenci-Goga, Manuela Zadravec, Christiana Garofalo, Ana-Marija Ekert Kabalin, Luca Grispoldi, Mario Bratulić
Fermented sausages have been manufactured traditionally in the Mediterranean basin. Istrian sausages are one of the many regionally specific products distinguished by the specific traditional recipes and consequentially exceptional sensory characteri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ad4c5038dca1070be8bb35fda61b705
https://www.bib.irb.hr/1140139
https://www.bib.irb.hr/1140139
Autor:
Lidija Kozačinski, Željka Cvrtila Fleck, Zvonimir Kozačinski, Ivana Filipović, Mario Mitak, Mario Bratulić, Tomislav Mikuš
Publikováno v:
Veterinarski arhiv
Volume 82
Issue 1
Volume 82
Issue 1
The results of the analysis of 67 samples of pre-packed cut chicken meat showed that the stability or shelf life of chicken meat (kept on 4 ºC) is six days. Ammonia content was significantly increased after day 3 of storage and reached a maximum lev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::4cc4383bf5d338feaad1ef3342f73493
https://hrcak.srce.hr/file/114862
https://hrcak.srce.hr/file/114862
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume XIII
Issue 4
Volume XIII
Issue 4
Sažetak U ovom radu prikazani su postupci tradicionalne proizvodnje domaćih istarskih kobasica. Postupci i recepture za proizvodnju kobasica u kućanstvu se razlikuju ovisno o domaćinstvu i obiteljskoj tradiciji. Prilikom izrade kobasica sva doma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::5fb34694462e2d65563aae5777c21eaf
https://hrcak.srce.hr/file/108069
https://hrcak.srce.hr/file/108069