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