Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products

Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products

The aim of this study was to determine quality parameters of Croatian traditional meat products (TMPs) via the analysis of their sensory and nutritive parameters, including physicochemical properties, fatty acid profile, mineral content, and amino acid composition. Over 2020 and 2021, a diverse coll...

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Bibliographic Details
Main Authors: Nina Kudumija, Ivica Kos, Tina Lešić, Nada Vahčić, Ana Vulić, Tomaž Polak, Greta Krešić, Ivan Vnučec, Darija Bendelja Ljoljić, Mario Škrivanko, Tanja Bogdanović, Jelka Pleadin
Format: Article
Language:English
Published: Wiley 2024-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2024/7897786
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