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Akademický článek

Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’

Autor: Amaral, D.S., Silva, F.A.P., Bezerra, T.K.A., Arcanjo, N.M.O., Guerra, I.C.D., Dalmás, P.S., Madruga, M.S.

Publikováno v: In Food Packaging and Shelf Life March 2015 3:39-46

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Akademický článek

Kakvoća paštete od janjetine. (Croatian)

Autor: Barbić, F., Cvrtila, Ž., Kozačinski, L., Njari, B., Pleadin, J., Vugrovečki, A. Shek, Šimpraga, M.

Publikováno v: MESO; 2017, Vol. 19 Issue 1, p48-52, 5p

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Effect of storage time and packaging on the quality of lamb pâté prepared with ‘variety meat’

Autor: Ingrid Conceição Dantas Guerra, Deborah Silva do Amaral, Narciza Maria de Oliveira Arcanjo, Fábio Anderson Pereira da Silva, M. S. Madruga, P.S. Dalmás, T.K.A. Bezerra

Publikováno v: Food Packaging and Shelf Life. 3:39-46

Pâte was made with blood (13%), liver (25%), lamb meat fragments (12%), lard (30%) and water (20%) processed and stored under refrigeration for 90 days, and packed in glass containers and polyamide casing. The aim of this study was to evaluate the e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4a54141ff64deab0e17f9679e1f28f29
https://doi.org/10.1016/j.fpsl.2014.10.004

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Qualität von Lammleberwurst

Autor: Jelka Pleadin, Miljenko Šimpraga, Fabijan Barbić, Lidija Kozačinski, Željka Cvrtila, Bela Njari, Ana Shek Vugrovečki

Publikováno v: MESO: Prvi hrvatski časopis o mesu
Volume 19.
Issue 1.

Pašteta je mesni proizvod različitog sirovinskog sastava o kojem ovisi njegova nutritivna i prehrambena vrijednosti koji se koristi u svakodnevnoj prehrani diljem svijeta. Cilj ovoga rada bio je utvrditi kakvoću paštete od janjećeg mesa senzorsk

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e06d13c5ccf5bf2e2122518173bcc8b
https://doi.org/10.31727/m.19.1.5

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