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Influence of carrageenan addition on some technological and sensory properties of smoked pork loin / Uticaj dodavanja karagenana na neka tehnološka i senzorna svojstva dimljene svinjske pečenice
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2002)
The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological ...