Influence of Bacteriocins on Characteristics and Safety of Traditionally Fermented Sausages

Abstract

1 Prof. dr. Lidija Kozačinski, Nevijo Zdolec, DVM., Prof.dr. Mirza Hadžiosmanović, Department of Hygiene and Technology of Foodstuffs of Animal Origin, Veterinary Faculty, Zagreb University, Croatia 2 Dr. Gasparik Reichardt Judith Hungarian Meat Research Institute, Budapest, Hungary 3 Mr.sci. Davor Alagić Department for Food Hygiene and Technology of the… (More)

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