Open AccessTHE INFLUENCE OF THE GARLIC EXTRACT ON THE CHEMICAL COMPOSITION, MICROBIOLOGICAL STATUS AND THE SENSORY CHARACTERISTICS OF MINCED PORK MEAT AND THE SEMI-DURABLE SAUSAGE
Author(s) -
Aco Kuzelov,
Darko Andronikov,
Nako Taškov,
Elenica Sofijanova,
Dušica Saneva,
Dijaseva
Publication year - 2016
Publication title -
macedonian journal of animal science
Language(s) - English
Resource type - Journals
eISSN - 1857-7709
pISSN - 1857-6907
DOI - 10.54865/mjas1661041k
Subject(s) - food science , chemical composition , sensory system , sensory analysis , composition (language) , chemistry , microbiology and biotechnology , biology , linguistics , philosophy , organic chemistry , neuroscience
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