Skoči na glavni sadržaj

MESO: Prvi hrvatski časopis o mesu, Vol. VIII No. 2, 2006.

Stručni rad

Blood sausages

Tomislav Majić ; Veterinarska stanica grada Zagreba, Heinzelova 68, Zagreb
Mario Škrivanko ; Hrvatski veterinarski institut, Veterinarski zavod Vinkovci
Mirza Hadžiosmanović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb

Puni tekst: hrvatski pdf 265 Kb

str. 86-89

preuzimanja: 8.186

citiraj

Sažetak

The paper presents the production of blood sausages, a traditional sausage product in Croatia, and compares it with the industrial production. Recipes for the blood sausage production in households differ, depending on the region of production. Household produced blood sausages are often put on the market as the product surplus. Since blood sausages are usually produced without any supervision, the question of their safety and risk to consumer’s health often arises.

Ključne riječi

Blood sausages; traditional production; industrial production

Hrčak ID:

22159

URI

https://hrcak.srce.hr/22159

Datum izdavanja:

15.3.2006.

Podaci na drugim jezicima: hrvatski

Posjeta: 9.619 *