Originalbeitrag in Fachzeitschrift
The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages
Kos I, Maksimovic A, Zunabovic-Pichler M, Mayrhofer S, Domig K, Fuka M. The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages. Food Technology and Biotechnology. 2019;57(3):378-87. doi:https://doi.org/10.17113/ftb.57.03.19.6197
Externe Links und Eigenschaften der Publikation:
BOKU Autor*innen
Konrad Domig
Univ.Prof. Dipl.-Ing.Dr.nat.techn. Konrad Domig
Sigrid Mayrhofer
Mag.Dr. Sigrid Mayrhofer
Marija Zunabovic-Pichler
Dipl.-Ing.Dr. Marija Zunabovic-Pichler
