Sažetak sa skupa

Production and quality of home - made Istrian dry sausages

Mario Bratulić ; Puris d.d. Pazin, Hrvatska
Željka Cvrtila Fleck ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animlanih namirnica, Heinzelova 55, Zagreb, Hrvatska
Tomislav Mikuš ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animlanih namirnica, Heinzelova 55, Zagreb, Hrvatska
Bela Njari ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animlanih namirnica, Heinzelova 55, Zagreb, Hrvatska
Lidija Kozačinski ; Sveučilište u Zagrebu, Veterinarski fakultet, Zavod za higijenu i tehnologiju animlanih namirnica, Heinzelova 55, Zagreb, Hrvatska

Sažetak

This paper presents the procedures of traditional production of home-made Istrian sausages. Procedures and recipes for sausage
production at home differ depending on the household and family tradition. During the sausage making, all households stick to the
basic production norms aiming at quality, shelf life and safety. The paper presents the results of sensory, chemical and microbiological
research of Istrian sausages.

Ključne riječi

autochthonous meat products; sausage quality

Hrčak ID:

72585

URI

https://hrcak.srce.hr/72585

Datum izdavanja:

15.8.2011.

Podaci na drugim jezicima: hrvatski

Posjeta: 4.927 *