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pro vyhledávání: '"Z Lj Juric"'
Autor:
R R Mitrovic, M R Mitrovic-Stanivuk, B M Baltic, V Z Djordjevic, V V Jankovic, Z Lj Juric, J S Ciric
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 854:012061
The connection between diet and health was known to the oldest civilizations. Meat processing has influenced the increase of meat consumption, protein utilization and its energy value. Fermented sausages which are prepared in a safe way are rich in a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46c37fc33f5e19c1090c3a3c7b32b895
https://doi.org/10.1088/1755-1315/854/1/012061
https://doi.org/10.1088/1755-1315/854/1/012061
Autor:
V V Jankovic, V Z Djordjevic, R R Mitrovic, M R Mitrovic-Stanivuk, Z Lj Juric, J S Ciric, B M Baltic
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 333:012081
Fermented sausages are produced without heat treatment, and the conservative effect is achieved by a combination of three factors: pH, lowering the water activity (aw) and the creation of lactic acid. Here, we summarize the results of the production
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ca840261e68654263350059cdd1fd6c
https://doi.org/10.1088/1755-1315/333/1/012081
https://doi.org/10.1088/1755-1315/333/1/012081
Physical properties (pH and aw value) of fermented sausages inoculated with Yersinia enterocolitica.
Autor:
R R Mitrovic, V V Jankovic, J S Ciric, V Z Djordjevic, Z Lj Juric, M R Mitrovic-Stanivuk, B M Baltic
Publikováno v:
IOP Conference Series: Earth & Environmental Science; Oct2019, Vol. 333 Issue 1, p1-1, 1p
Conference
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