The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties
Authors
Ilze Gramatina
Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Janis Sauka
Ādažu desu darbnīca Ltd., Adazi, Latvia
Aleksandrs Semjonovs
Ādažu desu darbnīca Ltd., Adazi, Latvia
Sintija Strode
Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Evita Straumite
Latvia University of Life Sciences and Technologies, Jelgava, Latvia
DOI: https://doi.org/10.2478/plua-2021-0001 | Journal eISSN: 2256-0939
Language: English
Page range: 1 - 6
Submitted on: Nov 10, 2020
Accepted on: Mar 31, 2021
Published on: Aug 11, 2021
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2021 Ilze Gramatina, Janis Sauka, Aleksandrs Semjonovs, Sintija Strode, Evita Straumite, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.