Stručni rad

Quality of dry and garlic sausages from individual households

Lidija Kozačinski orcid.org/0000-0002-7534-7362 ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Željka Cvrtila Fleck ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Nevijo Zdolec orcid.org/0000-0001-7413-8115 ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Ivana Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Zvonimir Kozačinski ; Veterinarska stanica Velika Gorica, Sisačka bb, Velika Gorica

Sažetak

This paper presents the results of sensorial, chemical and microbiological analysis of traditional dry and garlic sausages produced in households, as well as the results of analysis of microbiological cleanness of working surfaces and equipment. Problem of safe production of traditional sausages has been pointed out in connection to raw material, production technology and quality and safety of products with all the characteristics of autochthonous production.

Ključne riječi

traditional products; safety

Hrčak ID:

21201

URI

https://hrcak.srce.hr/21201

Datum izdavanja:

15.3.2008.

Podaci na drugim jezicima: hrvatski njemački talijanski

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