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作者:Krešimir Mastanjević , Dragan Kovačević , Jadranka Frece ...
来源:[J].Food Technology and Biotechnology(IF 0.977), 2017, Vol.55 (1), pp.67-76
摘要:...8 %) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out after 20 days of fermentation. Upon the completion of t...
作者:Marija Radman , Danijel Karolyi , Damir Kovacˇic
来源:[J].Italian Journal of Animal Science(IF 0.789), 2010, Vol.4 (3s), pp.181
摘要:The goal of this research was to determine the consumers sensory acceptance of kulen made from Black Slavonian pigs and kulen of modern pig crosses and to find out how much particular sensory attributes influence overall satisfaction with kulen. The results showed that the consum...
作者:Damir Kovacˇic , Danijel Karolyi , Marija Radman
来源:[J].Italian Journal of Animal Science(IF 0.789), 2010, Vol.4 (3s), pp.181-183
摘要:The goal of this research was to determine the consumers sensory acceptance of kulen made from Black Slavonian pigs and kulen of modern pig crosses and to find out how much particular sensory attributes influence overall satisfaction with kulen. The results showed that the consum...
作者:Radman , Karolyi , Kovačić
来源:[J].Italian Journal of Animal Science, 2005, Vol.4 (sup3), pp.181-183
摘要:Abstract(#br)The goal of this research was to determine the consumers sensory acceptance of kulen made from Black Slavonian pigs and kulen of modern pig crosses and to find out how much particular sensory attributes influence overall satisfaction with kulen. The results showed th...
作者:Mastanjević Krešimir , Kovačević Dragan , Frece Jadranka ...
来源:[J].Food technology and biotechnology(IF 0.977), 2017, Vol.55 (1), pp.67-76
摘要:...8%) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out after 20 days of fermentation. Upon the completion of t...
作者:Damir Kovačić , Marija Radman , Ante Kolega ...
来源:[J].Agriculturae Conspectus Scientificus (ACS), 2003, Vol.68 (3), pp.185
摘要:The goal of this research is to estimate the possibility of export of Slavonian kulen to foreign target markets: German, Austrian, Italian and Swiss. This research determined the administrative conditions for the export of kulen to EU, and the acceptance of the product from consu...
作者:Jadranka Frece , Ksenija Markov , Dragan Kovačević
来源:[J].MESO: The first Croatian meat journal, 2010, (2)
摘要:The purpose of this study was to isolate the indigenous microbial population of samples from the Slavonian kulen produced in thetraditional way in rural households. Autochthonous microbial population are potential starter cultures, which can be used to obtaintop quality avour and...
作者:Željka Mesić , Marija Cerjak , Tomislav Tojčić
来源:[J].Agronomy journal, 2012, Vol.73 (6)
摘要:Slavonian kulen, a dry sausage, is one of the most famous original, traditional Croatian products, which is due to the mode of production and preparation proclaimed a product of exceptional importance of Croatian regions Slavonia, Baranja and Srijem. Although it has all the prere...

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