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Impact of salt reduction on the number of microorganisms and a sensory analysis for Kranjska sausages during their shelf-lifeTušar, Livija ; Kropf, Irena Leonida ; Cencič, AvrelijaSource: Agricultura. - ISSN 1580-8432 (Vol. 13, No. 1/2, Dec. 2016, str. 33-47)Type of material - article, component partPublish date - 2016Language - englishCOBISS.SI-ID - 4217388
Author
Tušar, Livija |
Kropf, Irena Leonida |
Cencič, Avrelija
Topics
Kranjska sausage |
reduction of salt |
sensory evaluation |
models |
relative humidity
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Impact factor
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Year | Impact factor | Edition | Category | Classification | ||||
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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DRS, in which the journal is indexed
Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Tušar, Livija | 08773 |
Kropf, Irena Leonida | ![]() |
Cencič, Avrelija | 14488 |
Source: Personal bibliographies
and: SICRIS
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