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The fatty acids profile of traditional European sausages

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2019
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Authors
Migdał, Władysław
Walczycka, Maria
Radović, Čedomir
Živković, Vladimir
Král, Martin
Migdał, Lukasz
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Abstract
The Mid-Eastern Europe is famous for production of wide known sausages as: kranjska klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka, domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica, hauswurst. The aim of work was the assessment of fatty acids profile fat of traditional European sausages (produced in Poland, Lithuania, Slovakia, Czech Republic, Serbia, Slovenia, Croatia, Hungary, Austria, Italy and Spain) obtained from meat of native pigs breeds bred in a traditional way. The analyzed sausages were different in the total fat contents and fatty acids profiles.
Keywords:
traditional sausages / fat / fatty acids profile
Source:
Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days, 2019, 223-228
Publisher:
  • Fakulta veterinární hygieny a ekologie, Brno
Projects:
  • Project “The uses and the conservation of farm animal genetic resources under sustainable development” co-financed by the National Centre for Research and Development within the framework of the strategic R&D programme “Environment, agriculture and forestry” – BIOSTRATEG, contract number: BIOSTRATEG2/297267/14/NCBR/2016
  • Project „Cultural Heritage of Small Homelands” (CHSH) under the International Partnership Academic Program by the National Agency of Academic Exchange NAWA/CHSH 6918

ISBN: 978-80-7305-828-9

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URI
http://r.istocar.bg.ac.rs/handle/123456789/650
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RIStocar

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