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 Natural plant extracts are a good alternative to improve the quality and safety of dry fermented sausages. Different factors during processing have an impact on the quality characteristics of the final product, but the sensory properties influence overall quality and consumers’ product acceptance. This study aimed to examine the effect ...

By Ana Velemir, Snježana Mandić, Danica Savanović, Jovo Savanović

 This study aimed to evaluate the effectiveness of natural casing treatment with aqueous or ethanol extract of the blackthorn fruits (Prunus spinosa L.) on fatty acids content of vacuumpacked Kranjska sausages. Three experimental groups of sausages were produced: CS - a conventional sausage filled in a natural casing; WS - a sausage filled in...

By Ana Velemir, Snježana Mandić, Danica Savanović, Vanja Jokanović

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