المؤلفون: Gambella, Filippo, Paschino, Francesco

المساهمون: Gambella, Filippo, Paschino, Francesco

مصطلحات موضوعية: Carasau bread, traditional preparation, industrial preparation, SardiniaPane Carasau, produzione tradizionale, produzione industriale, Sardegna

Relation: volume:43; issue:441; firstpage:1115; lastpage:1120; journal:INDUSTRIE ALIMENTARI; http://hdl.handle.net/11388/264271; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-10844270428

الاتاحة: http://hdl.handle.net/11388/264271

المؤلفون: Njari, Bela, Cvrtila Fleck, Željka, Kozačinski, Lidija

المساهمون: Prof. MVDr. Peter Turek, PhD., UVLF Košice Doc. MVDr. Peter Popelka, PhD., UVLF Košice

المصدر: MESO: Prvi hrvatski časopis o mesu
Volume XVII
Issue 2

مصطلحات موضوعية: salchicha de carne de potro, producción tradicional, salsiccia di puledro, produzione tradizionale, ždrebeća kobasica, tehnološki proces proizvodnje, foal dry-cured sausages, traditional production, Wurst aus Fohlenfleisch, traditionelle Produktion, dry-cured sausage, foal

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a3fc0dcb22b2d8916cea181ac45e9caa
https://hrcak.srce.hr/138247

المؤلفون: Bratulić1 M., Cukon N., Cvrtila Fleck Ž, Njari B., Kozačinski L.

المصدر: MESO: Prvi hrvatski časopis o mesu
Volume XVII
Issue 5

مصطلحات موضوعية: istrische Wurst, traditionelle Herstellung, istarska kobasica, tradicionalna proizvodnja, Istrian sausage, traditional production, salsiccia istriana, produzione tradizionale, salchicha de Istria, producción tradicional

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______951::8e6f3b78df53675d0a85d753012e6832
https://hrcak.srce.hr/file/243349

المؤلفون: Kovačević, Dragan, Mastanjević, Krešimir, Frece, Jadranka, Pleadin, Jelka

المصدر: MESO: Prvi hrvatski časopis o mesu
Volume XV
Issue 2

مصطلحات موضوعية: Horse salami, traditional manufacturing technology, physico-chemical properties, texture profile analysis (TPA), colour (L*, a*, b*), salame di cavallo, tecnologia di produzione tradizionale, caratteristiche fisico-chimiche, colore, grana, Pferdewurst, traditionelle Herstellungstechnologie, physikalisch-chemische Eigenschaften, Farbe, Texturprofil, konjska salama, tradicionalna tehnologija proizvodnja, fizikalno-kemijska svojstva, boja, profil teksture

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ed7d458ba11912e79330898b1e6ad2c6
https://hrcak.srce.hr/file/154176

Additional Titles: Hygienic and technological aspects of production of traditional fermented sausages in Istria County, Croatia
Hygienische und technologische Aspekte der Herstellung von traditionellen fermentierten Würsten in der Gespanschaft Istrien, Kroatien
Aspetti igienici e tecnologici della produzione delle salsicce fermentate tradizionali nella Regione Istria, Croazia
Los aspectos higiénicos y tecnológicos de la producción de las salchichas tradicionales fermentadas en el municipio de Istria, Croacia

المؤلفون: Bratulić1 M., Cukon N., Cvrtila Fleck Ž, Njari B., Kozačinski L.

المصدر: MESO: Prvi hrvatski časopis o mesu; ISSN 1332-0025 (Print); ISSN 1848-8323 (Online); Volume XVII; Issue 5

مصطلحات الفهرس: istarska kobasica; tradicionalna proizvodnja, Istrian sausage; traditional production, istrische Wurst; traditionelle Herstellung, salsiccia istriana; produzione tradizionale, salchicha de Istria; producción tradicional, text, info:eu-repo/semantics/other, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/165026
https://hrcak.srce.hr/file/243349
https://hrcak.srce.hr/file/243348

Additional Titles: Production of foal dry-cured sausages in Croatia
Produktion von Wurst aus Fohlenfleisch
La produzione delle salsicce di puledro
Producción de salchichas de carne de potro

المؤلفون: Bela Njari, Željka Cvrtila Fleck, Lidija Kozačinski

المصدر: MESO: Prvi hrvatski časopis o mesu; ISSN 1332-0025 (Print); ISSN 1848-8323 (Online); Volume XVII; Issue 2

مصطلحات الفهرس: ždrebeća kobasica; tehnološki proces proizvodnje, foal dry-cured sausages; traditional production, Wurst aus Fohlenfleisch; traditionelle Produktion, salsiccia di puledro; produzione tradizionale, salchicha de carne de potro; producción tradicional, text, info:eu-repo/semantics/other, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/138247
https://hrcak.srce.hr/file/203831
https://hrcak.srce.hr/file/203830

المؤلفون: Dragan Kovačević, Krešimir Mastanjević, Jadranka Frece, Jelka Pleadin

المصدر: MESO: Prvi hrvatski časopis o mesu; ISSN 1332-0025 (Print); ISSN 1848-8323 (Online); Volume XV; Issue 2

مصطلحات الفهرس: konjska salama; tradicionalna tehnologija proizvodnja; fizikalno-kemijska svojstva; boja; profil teksture, Horse salami; traditional manufacturing technology; physico-chemical properties; texture profile analysis (TPA); colour (L*, a*, b*), Pferdewurst; traditionelle Herstellungstechnologie; physikalisch-chemische Eigenschaften; Farbe; Texturprofil, salame di cavallo; tecnologia di produzione tradizionale; caratteristiche fisico-chimiche; colore; grana, text, info:eu-repo/semantics/other, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/104918
https://hrcak.srce.hr/file/154176
https://hrcak.srce.hr/file/154177
https://hrcak.srce.hr/file/154175
https://hrcak.srce.hr/file/154178