2020•Journal of Food Science and TechnologyOpen access

Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening

Stefan Simunović, Vesna Đorđević, Francisco J. Barba, José M. Lorenzo, Mladen Rašeta, Saša Janković, Igor Tomašević

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Key concepts: Ripening, Food science, Chewiness, Lactic acid, Chemistry, TBARS, Flavor, Water activity

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Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening — Research Paper | ScholarLens