Germany / France / United States / Croatia / Italy / Denmark / / /
Facility
Ruđer Bošković Institute / Josip Juraj Strossmayer University of Osijek / University of Zagreb / / /
IndustryTerm
fermented meat products / final product / fermented product / functional probiotic meat products / physical-chemical and sensory properties / food quality control / selective media / food safety / final products / The final product / manufacturing / chemical / meat products / indigenous and traditional products / food microbiology / manufacturing process / food / /
OperatingSystem
Microsoft Windows / /
Organization
Faculty of Food Technology and Biotechnology / Josip Juraj Strossmayer University of Osijek / Ruđer Bošković Institute / Faculty of Food Technology / University of Zagreb / Department of Biochemical Engineering / BCCMTM/LMG Identification Service / Ministry of Agriculture / /
Person
Marcy l'Etoile / Baird Parker / Siemensstr / / /
Position
dnaJ sequence analysis Official / Corresponding author / /
FTB[removed]original scientific paper Comparison of Sensory Properties, Shelf Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial