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The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties Cover

The Influence of Technological Peculiarities on Fermented Sausages’ Quality and Sensory Properties

Rural Sustainability Research
Volume 45 (2021): Issue 340 (August 2021)
By: Ilze Gramatina,  Janis Sauka,  Aleksandrs Semjonovs,  Sintija Strode and  Evita Straumite  
Open Access
|Aug 2021

Authors

Ilze Gramatina

Ilze.Gramatina@llu.lv

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
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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:
fermentation,
fermented sausages,
physicochemical parameters,
sensory evaluation
Related subjects:
Life sciences,
Biotechnology,
Ecology,
Plant science

© 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.

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