Influence of the lactate on the microbiological and sensory properties in semi-durable sausages

Kuzelov, Aco and Taskov, Nako and Saneva, Dusica and Savinok, Oksana (2014) Influence of the lactate on the microbiological and sensory properties in semi-durable sausages. Macedonian Journal of Animal Science, 4 (2). pp. 75-78. ISSN 1857-6907

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Official URL: http://www.mjas.ukim.edu.mk/v4n2.htm

Abstract

This paper presents the influence of the lactate on the microbiological and sensory properties of semi-durable sausage. The addition of lactate a favorably affect the microbiological picture of the total number of bacteria and the sensory properties of semi-durable sausage. The addition of lactate preserved the sensory properties of the treated samples with lactate and their extended period of use.

Item Type: Article
Subjects: Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Agriculture
Depositing User: Aco Kuzelov
Date Deposited: 03 Feb 2015 11:12
Last Modified: 09 Apr 2015 07:46
URI: http://eprints.ugd.edu.mk/id/eprint/12262

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