Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening

  1. Simunovic, S.
  2. Đorđević, V.
  3. Barba, F.J.
  4. Lorenzo, J.M.
  5. Rašeta, M.
  6. Janković, S.
  7. Tomasevic, I.
Journal:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Year of publication: 2021

Volume: 58

Issue: 10

Pages: 3993-4001

Type: Article

DOI: 10.1007/S13197-020-04862-Z GOOGLE SCHOLAR
Data source: Scopus