Hans-Peter Fötschl

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  • Žgomba Maksimović, N Hulak, M Vuko, V Kovačević, I Kos, M Mrkonjić Fuka +66 others
  • 2016
INTRODUCTION Dry fermented sausages produced from the meat of domestic or wild animals hold an important place in Croa-tian tradition, where they are not only characterized by distinctive aroma and avour, but by extended shelf life as well. Such sausages are mainly produced by local artisans that follow traditional recipes, what today, when we witness a(More)
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