Return to search

Jakostní parametry trvanlivých fermentovaných masných výrobků / Quality parameters of dry fermented sausages

The aim of this study was to evaluate quality parameters of dry fermented sausages. Samples of two types of dry fermented sausages were sampled – sausage “Poličan“ and “Lovecký salám“, from three different producers. Basic physical-chemical analysis of quality parameters were performed in sausage mixture and immediately after end of ripening (21 days for Poličan and 16 days for Lovecký salám). Results of quality parameters analysis were compared with requirements of Czech legislation and differences between producers were observed. There were significant differences between producers, however all of them met requirements set by 326/2001 Czech notification as amended of Ministry of agricultural.

Identiferoai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:216867
Date January 2012
CreatorsPavlík, Zdeněk
ContributorsIng.Miroslav Jůzl, Ph.D., Alena,, Saláková
PublisherVysoké učení technické v Brně. Fakulta chemická
Source SetsCzech ETDs
LanguageCzech
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/masterThesis
Rightsinfo:eu-repo/semantics/restrictedAccess

Page generated in 0.0016 seconds