Add to ORKGThe Object of the Research paper: To perform research on the quality and safety indicators of (hot and cold) smoked sausages with regard to microbiological and chemical indicators and to identify factors that affect the quality of mea
The frankfurters are amongst the most famous and popular sausages in the world and beef and poultry ...
In this paper the results of investigation of traditional raw sausages (Kulen, Sremska kobasica, and...
Goal of thesis: To determine the quality of boiled sausages in the Lithuanian market. Tasks to achie...
<p>Meat and meat products continue to supply nutrients and play a vital role in human life because o...
Meat is one of the most valuable food products. All essential food ingredients necessary for the hum...
Meat products, in particular sausages, play a significant role in the structure of retail trade amon...
The aim of the research: to improve the food value indicators of cold-smoked organic meat and implem...
Objective: To determine the shelf life of sausage under the natural and smoked processes to standard...
<p>Meat species in processed food products have been gaining an increasing interest mainly due to pu...
<p>The paper presents the organoleptic and physical-chemical quality of smoked sausage, produced by ...
Objective of research: To evaluate the influence of supplemented mixture of protective bacterial cul...
The fatty acid content in the premium-quality hot-smoked products was determined applying the method...
SUMMARY Possibilities of reducing nitrite in dried and cold smoked sausages Jurgita Klimaitienė Mast...
The aim of thesis: assess the impact of raw sausages to probiotics regarding physical and chemical i...
The study was conducted in 2017 – 2019 at the Lithuanian University of Health Sciences, Veterinary A...
The frankfurters are amongst the most famous and popular sausages in the world and beef and poultry ...
In this paper the results of investigation of traditional raw sausages (Kulen, Sremska kobasica, and...
Goal of thesis: To determine the quality of boiled sausages in the Lithuanian market. Tasks to achie...
<p>Meat and meat products continue to supply nutrients and play a vital role in human life because o...
Meat is one of the most valuable food products. All essential food ingredients necessary for the hum...
Meat products, in particular sausages, play a significant role in the structure of retail trade amon...
The aim of the research: to improve the food value indicators of cold-smoked organic meat and implem...
Objective: To determine the shelf life of sausage under the natural and smoked processes to standard...
<p>Meat species in processed food products have been gaining an increasing interest mainly due to pu...
<p>The paper presents the organoleptic and physical-chemical quality of smoked sausage, produced by ...
Objective of research: To evaluate the influence of supplemented mixture of protective bacterial cul...
The fatty acid content in the premium-quality hot-smoked products was determined applying the method...
SUMMARY Possibilities of reducing nitrite in dried and cold smoked sausages Jurgita Klimaitienė Mast...
The aim of thesis: assess the impact of raw sausages to probiotics regarding physical and chemical i...
The study was conducted in 2017 – 2019 at the Lithuanian University of Health Sciences, Veterinary A...
The frankfurters are amongst the most famous and popular sausages in the world and beef and poultry ...
In this paper the results of investigation of traditional raw sausages (Kulen, Sremska kobasica, and...
Goal of thesis: To determine the quality of boiled sausages in the Lithuanian market. Tasks to achie...